Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece.
Make the kabobs by sliding the chicken and vegetable pieces on the skewer in the following pattern – bell pepper, chicken, onion, bell pepper, chicken, onion, bell pepper, chicken, bell pepper. Repeat the process for all 6 kabobs and place them in a glass baking dish.
Add the cilantro, lemon juice, garlic, paprika, salt, and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly.
Let the kabobs marinate in the refrigerator for 10 to 15 minutes.
Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking.
*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.