Marinate the night before or in the early morning. At least 4 hours minimum. he Get out a medium bowl and whisk lemon juice, olive oil, spices and garlic.

Cut up the chicken into bite sized pieces and chop the vegetable into big chunks. Add the chicken to one large ziplock bag and the veggies to another large zip lock bag. Divide and pour the marinade between each of the bags and mix around to make sure all the contents are covered. Place in the refrigerator until ready to cook.

When ready to eat, discard excess marinade and skewer your chicken and vegetables. I like to use metal skewers on the grill and small wooden skewers for the air fryer. You can cook this recipe either way.

To grill the kabobs: Place the skewers on the metal grate and cook for 10-15 minutes, flipping half way through. The chicken should be golden brown and cooked through. The internal temperature should be 165°F if using an instant read thermometer.

To air fry: Spray the basket with a nonstick cooking spray. Lay the skewers in the basket and cook at 380°F for 12-15 minutes until the chicken is cooked through. The internal temperature should be 165°F.

The the kabobs rest before eating. Serve the skewers as is or take the ingredient off the skewers and place on a platter. Serve with cauliflower rice or just a green salad for a low carb option or eat with regular rice if you don't care about carbs. Store leftover in an airtight container. Leftovers taste great on a big salad the next day.