For leftovers, store kabobs in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the kabobs tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag for up to 2 months. Thaw frozen kabobs in the refrigerator overnight before reheating. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or in an air fryer at 350°F for 5-7 minutes, until heated through.