Chicken Anticuchos

• 1/2 cup white vinegar, divided
• 2 tablespoons aji amarillo paste
• 2 1/2 teaspoons ground cumin, divided
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 6 garlic cloves
• 3 (6-oz.) skinless, boneless chicken breast halves
• 1 red onion
• 1 red or green bell pepper
• 1/4 cup canola oil
• Dash of kosher salt
• Dash of freshly ground black pepper
• Cooking spray

1. Place 1/4 cup vinegar, aji amarillo paste, 2 teaspoons cumin, black pepper, salt, and garlic in a mini food processor; process until smooth. Place marinade in a large zip-top plastic bag.
2. Cut chicken into 2-inch cubes. Place chicken cubes in bag with marinade; toss well to coat. Marinate in refrigerator at least 45 minutes or up to overnight.
3. Peel onion; cut into 1-inch wedges. Remove stem, seeds, and membrane from bell pepper; cut into 1-inch pieces.
4. Remove chicken from marinade; discard marinade. Thread the chicken and vegetable pieces evenly onto 8 (10-inch) skewers, alternating chicken with vegetables.
5. Combine remaining vinegar, remaining cumin, oil, dash of salt, and dash of pepper in a small bowl.
6. Preheat grill to medium-high. Place skewers on grill rack coated with cooking spray; grill skewers 2 minutes on each side or until chicken is done, basting frequently with vinegar mixture.

white vinegar, aji amarillo paste, ground cumin, freshly ground black pepper, kosher salt, garlic, skinless, red onion, red, canola oil, kosher salt, ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/chicken-anticuchos (may not work)