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Place chicken cubes in large resealable plastic bag. Add seasoning and olive oil and coat well. Close, removing most of the air, and refrigerate for an hour.
Soak skewers in water for at least 30 minutes to prevent burning.
Thread chicken onto skewers, alternating with pepper and onion squares.
Clean and oil grill grates. Grill skewers until well browned on all sides, and center of chicken registers between 160-165°F on an instant read thermometer, about 3-4 minutes per side. Transfer skewers to platter and let them rest for 5 minutes. Serve immediately.