Place the juice and finely grated zest of a lemon into a bowl, along with the smoked paprika, garlic, olive oil and black pepper. Stir well to combine and add the cubed chicken. Cover with clingfilm and place in the fridge to marinade.
Ideally marinade the chicken overnight but if short of time a couple of hours will do.
When ready to cook, remove the chicken from the fridge and season with salt (do not add salt to the marinade as this will only draw all the moisture from the chicken). Thread the chicken onto a skewer, alternating with the red pepper.
Place the skewers on a hot barbeque turning regularly to ensure the chicken does no burn. Use any excess marinade to baste the chicken from time to time. This not only adds more flavour but also keeps the chicken moist.
Serve once the chicken is cooked through.
Alternatively, if cooking indoors, place the kebabs onto a baking tray and place under a medium grill for approximately 15 minutes. Turn the kebabs regularly to ensure cooked through.