Combine olive oil, lemon juice, minced garlic, and a pinch of salt in a bowl to create the marinade.
Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Thread the marinated chicken, bell peppers, and red onion onto the soaked skewers, alternating ingredients for color and flavor.
Preheat your grill to medium-high heat, aiming for a vibrant, hot surface that sizzles when the kabobs are placed on it.
Place the skewers on the grill, listening for that initial sizzle as the marinade caramelizes and the exterior begins to char slightly.
Grill the kabobs for about 12-15 minutes, turning them every 3-4 minutes to ensure even charring and cooking, watching out for flare-ups.
Check for doneness by feeling the chicken — it should be firm and juices should run clear when pierced, with a slight smoky aroma filling the air.
Remove the skewers from the grill, letting them rest for a couple of minutes to allow juices to settle.
Serve the kabobs hot, with the charred exterior giving way to tender, smoky chicken and vegetables, perfect for a summer cookout.
