In a large mixing bowl, combine the chicken thigh pieces with olive oil, soy sauce, oregano, garlic, and freshly squeezed lemon juice. Add the bell peppers and toss everything together until the chicken and vegetables are evenly coated in the marinade. Cover the bowl tightly and place it in the refrigerator to marinate for at least 2 hours or up to 24 hours—the longer the marination, the more robust the flavor.

Preheat your grill to medium-high heat. Carefully thread the marinated chicken and bell pepper pieces onto the skewers, alternating between meat and vegetables for balanced bites.

Lightly grease the grill grates with oil to prevent sticking. Place the skewers on the hot grill and cook for approximately 6–8 minutes per side, or until the chicken is thoroughly cooked, tender, and slightly charred at the edges. Serve hot, directly from the grill.