Soak the wooden skewers in water for at least 15 minutes to prevent burning during grilling.
Pound the chicken breasts to an even thickness for quick, uniform cooking, then cut into 2-inch cubes.
In a bowl, whisk together lemon juice, crushed garlic, chopped herbs, smoked paprika, and olive oil to create a bright, fragrant marinade.
Add the chicken cubes to the marinade, tossing to coat evenly. Cover and let sit for at least 30 minutes to absorb flavors and stay juicy.
Thread the marinated chicken onto skewers, alternating with slices of bell peppers for added color and sweetness.
Preheat your grill or grill pan to medium-high heat until it’s hot and slightly smoky.
Place the skewers on the grill, and cook for 4-5 minutes per side until golden brown and the chicken is cooked through, with juices running clear and a slight char on the edges.
Use tongs to turn the skewers gently, ensuring even searing and that the chicken doesn’t stick or tear.
Once cooked, remove the skewers from the grill and let them rest for 3 minutes to allow juices to redistribute.
Finish by drizzling with freshly chopped herbs and squeeze of lemon for added brightness before serving.
