Trim fat from meat. Cut meat into 1-inch cubes. Place in a resealable plastic bag set in a shallow bowl.
For marinade, stir together lemon peel, lemon juice, oil, honey, basil, pepper, and garlic salt. Pour half of marinade over meat in bag; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Cover and chill remaining marinade.
Meanwhile, in a covered medium saucepan cook the carrots in a small amount of boiling water for 3 minutes. Drain. Cut zucchini in half lengthwise; cut into 1/2-inch slices.
Drain meat, discarding marinade. On 8 long metal skewers, alternately thread meat, carrots, and zucchini.
For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until meat is of desired doneness, turning once and brushing often with marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Makes 4 servings.