Peppery Chicken Kebobs
Place aji amarillo paste, 0.25 C vinegar, 2 tsp cumin, black pepper, salt, and garlic in a mini food processor; process until smooth. Place marinade in a large zip-top plastic bag. Cut chicken into 2" cubes. Place chicken cubes in bag with marinade; toss well to coat. Marinate in refrigerator at least 45 minutes or up to overnight.
Peel onion; cut into 1" wedges. Remove stem, seeds, and membrane from bell pepper; cut into 1" pieces. Remove chicken from marinade; discard marinade. Thread the chicken and vegetable pieces evenly onto 8 skewers, alternating chicken with vegetables.
Combine remaining vinegar, remaining cumin, oil, dash of salt, and dash of pepper in a small bowl. 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.