Start by preparing your marinade: in a bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, salt, and pepper until well combined. Set aside.
Place the chicken cubes in a large bowl or resealable bag and pour half of the marinade over it. Toss to coat evenly, then cover or seal and refrigerate for at least 30 minutes to deepen the flavor.
While the chicken marinates, chop the bell peppers into roughly 1-inch pieces and wedge the red onion into chunks. These will add color and crunch to your skewers.
Once marinated, thread the chicken pieces, bell peppers, and onion onto the soaked skewers, alternating for a colorful presentation. You can add cherry tomatoes or zucchini slices between ingredients if desired.
Preheat your grill to medium-high heat, allowing it to become hot and ready for cooking. Carefully place the skewers onto the grill grates.
Grill the skewers, turning every 2-3 minutes to ensure even charring and to prevent burning. Listen for the sizzling sound and watch for the edges to develop a nice, smoky char.
Continue grilling until the chicken is cooked through and the vegetables are tender and slightly charred, about 12-15 minutes total. Baste with the remaining marinade during the last few minutes for extra flavor.
Remove the skewers from the grill once the chicken is golden brown and juices run clear. Let them rest for a couple of minutes to settle the flavors.
Serve your grilled chicken kabobs hot off the grill, with a side of fresh salad or rice if desired. Enjoy the smoky aroma, crispy edges, and juicy bites!
