Mix together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper in a bowl to create the marinade.
Add the chicken chunks to the marinade, toss well to coat all pieces evenly, and let it marinate in the fridge for at least 2 hours or overnight for deeper flavor.
Preheat your grill to medium-high heat and soak wooden skewers in water for 30 minutes if using them, or prepare metal skewers.
Thread the marinated chicken chunks, bell pepper pieces, and red onion chunks onto the skewers, arranging them in an alternating pattern for colorful presentation.
Place the skewers on the hot grill, and cook for about 12-15 minutes, turning occasionally and brushing with additional olive oil to prevent sticking.
Watch for the chicken to develop a deep, smoky sear and for the vegetables to char lightly, enhancing their sweetness and flavor.
Once cooked through and nicely charred, remove the skewers from the grill and transfer to a serving platter.
Sprinkle freshly chopped parsley or cilantro over the hot skewers for a fresh herbal finish.
Serve the kabobs hot, with additional lemon wedges if desired, allowing everyone to squeeze extra citrus for brightness.
