Prepare skewers by soaking in cool water for at least 30 minutes prior to grilling to prevent skewers from burning up on grill.

Prepare marinade by combining olive oil, coconut aminos, vinegar, honey, garlic, ginger, and a pinch of black pepper in a sealable freezer bag or medium-size bowl. Add meat to marinade and seal freezer bag or cover bowl and refrigerate for at least 30 minutes. The longer you marinate, the more saturated the meat will become. Marinate meat overnight if you can.

Cut the bell pepper and onion into chunks about the width of the meat cuts. The mushrooms can be halved. Carefully thread the beef and veggies onto double bamboo or wooden skewers in any pattern, leaving a tiny space between pieces, so that the kebabs grill more evenly. Using 2 skewers instead of 1 for each kebab will make the kebabs easier to turn on the grill. Drizzle any remaining marinade onto kebabs. You should have a total of 6 kebabs.

Prepare grill for direct and high heat. Grill kebabs for 8-10 minutes, turning occasionally, until meat is cooked to preferred doneness (internal temperature of 145°F for medium-rare).

Let kebabs rest for 5 minutes before serving.