2green bell peppersseeded and cut into 1½" squares
1mediumred onioncut into 1½" squares
Cut the chicken into 2" squares and place them into a sealable plastic zip top bag. Then, whisk together the mayo and ¾ cup of the chimichurri in a small mixing bowl.
Pour the mayo and chimichurri mixture over top of the chicken, remove as much air from the bag as possible and seal the bag. Massage the chicken to ensure even coating and place the bag inside the refrigerator for at least 2 hours, or overnight.
After the chicken has marinated, light your grill and set it up both up for two zone medium high direct heat. While the grill is preheating, thread the chicken and vegetables onto the metal skewers.
Place the chicken kebabs on the grill over direct heat. Turn the kabobs by a quarter turn, every 90 seconds. This will ensure all sides get even exposure to the direct heat, resulting in a uniformed char. Once the even char has been achieved, move the kebabs over to indirect heat, and close the lid allowing them to continue cooking.
Remove the kebabs when the chicken is cooked to 155°F, about 10 minutes. Then, place them on a plate, and tent with aluminum foil, allowing them to carry over cook for five minutes.