Grilled Chimichurri Chicken Skewers

Ingredients:
1/2 cup red wine vinegar
1/2 cup avocado or canola oil
1/2 cup cilantro
1/2 cup Italian parsley
1 tbsp fresh oregano
2 cloves garlic
1 medium shallot
1 tsp salt
1 tsp pepper
*1 tsp Italian red pepper flakes-optional for extra heat
1/2 chopped poblano chili
1 lb. chicken strips
1 medium onion cut into 2 inch squares

Directions:
Thoroughly wash and trim large stems from parsley and cilantro. Add all ingredients to food processor except chicken strips and onion.  Pulse until ingredients are the consistency of pesto. Marinate chicken strips for 1/2 hour to 1 hour before grilling.  Thread chicken strips and onions onto skewers and cook for approximately 15 minutes on medium grill, basting with excess chimichurri sauce. This recipe works well as an appetizer or main dish served with seasoned brown rice.