Combine oil, soy sauce, honey, and black pepper in a large bowl.  Reserve a small amount of the marinade to brush the kabobs with in the last few minutes of cooking and set aside.

Place garlic, bell pepper, and chicken in the bowl with the remaining marinade, cover and refrigerate for at least two hours.. Turn occasionally to ensure an even coat.

Preheat a grill to high heat. Drain and discard the marinade from the chicken and vegetables. Thread the chicken and vegetables onto skewers, alternating as desired.

Lightly oil the grill gate, and place the skewers on the grill.  Cook for 12 to 15 minutes or until chicken juices run clear.  Brush on the reserved marinade while grilling, especially in the last few minutes of cooking.