Preheat the oven to 480°F.
In a mixing bowl, combine 28 oz beef chuck with a marinade of 1 tsp paprika, 3 tbsp olive oil, 1/2 tsp chili powder, 1 tsp oregano, 1 tsp ground black pepper, 1/2 tsp salt, 1 tbsp minced garlic, 1 tsp onion powder, 1 tbsp lemon juice, 1 tbsp wine vinegar, 1 tsp brown sugar, 1 1/2 tsp Dijon mustard, and 1/2 tbsp reduced-sodium soy sauce. Toss and rub the beef with the marinade, make sure it's coated evenly.
Add 6 oz yellow zucchini, 6 oz green bell pepper, 6 oz yellow bell pepper, 6 oz red bell pepper, and 6 oz red onion to the mixing bowl. Toss to marinate.
Carefully thread and alternate the beef and the vegetables on the skewers. Don't try to thread too many pieces on one skewer, instead, keep a little space between each.
Add the skewers to the baking sheet lined with aluminum foil. Grill the kabobs for 15 minutes on the top rack of the oven. No need to turn them midway.
Remove the kabobs from the oven. Let the meat rest for 5 minutes, garnish with 1 tbsp chopped parsley, and serve hot.