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
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.