Step 1

In a food processor, add shallot, garlic, and red wine vinegar. Pulse until roughly chopped. Stop and scrape down the sides. Add oregano, parsley, and basil. Slowly add olive oil while pulsing. Stop and scrape down the sides once more. You may stop pulsing when when herbs are finely chopped. Stir in salt, pepper, and red pepper flakes.

Step 2

In a medium bowl, toss together cubed chicken and half of the chimichurri sauce until well coated.

Step 3

Place into refrigerator to marinate for 30 minutes. Set aside other half of chimichurri sauce to drizzle when serving.

Step 4

Preheat grill to medium/high heat.

Step 5

Thread the chicken, red onion, and bell peppers onto skewers. Leave about 2 mm of space between each addition of chicken/veggie, this will help cook the ingredients fairly quickly and evenly.

Step 6

Place the skewers on the preheated grill and cook for 6-7 minutes over medium/high heat on each side. This should take about 15 minutes total.

Step 7

Remove from grill and serve with reserved chimichurri sauce.