Cook potato in boiling water to cover in a large saucepan 12 to 15 minutes or until tender. Drain and let cool.
Place veal and potato in a heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients, and stir well. Pour wine mixture over veal and potato; seal bag, and marinate in refrigerator at least 8 hours, turning occasionally.
Drain veal and potato, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
Thread veal, potato, red pepper, and onion onto 4 (12-inch) metal skewers. Brush with reserved marinade. Sprinkle with salt and 1/2 teaspoon pepper.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 to 7 minutes on each side, brushing occasionally with marinade.
Combine parsley and lemon zest; sprinkle over kabobs just before serving.