In a Gallon size Ziploc bag, combine the coconut aminos, Worchestershire sauce, balsamic vinegar, orange zest and garlic.
Add the meat and store in the fridge for at least four hours to marinate.
Layer your meat and vegetables on the skewers however you like best. Pour the meat marinade over the assembled kabobs and stick in the fridge for another 30 minutes
Cook the kabobs on a grill set to medium heat for about 10 minutes, turning a few times or until vegetables are a bit black on the ends.