1Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
2Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
3Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.