Wash hands with soap and water.
For the marinade, combine the soy sauce, water, lemon juice, oil, brown sugar, garlic, and ginger in a bowl.
Pour half of marinade into a large resealable bag or shallow glass container.
Refrigerate the remaining marinade for basting.
Add cubed meat to marinade in bag or glass container.
Cover and refrigerate for 1-4 hours.
Drain and discard marinade that meat has been soaking in.
On four metal or soaked bamboo skewers, alternate meat, zucchini, and red pepper pieces.
Wash hands with soap and water, as well as any utensils used to avoid cross-contamination.
Grill uncovered, over medium-hot heat, for 3 minutes on each side.
Baste with reserved marinade.
Continue basting and turning kebabs for 4-6 minutes or until meat juice runs clear.