Again, thanks for all the suggestions. I won’t be able to try them all but I’m sure going to bookmark this thread so I can back to them all later.
St. Cad, I think I may actually go with your dry rub, as I already have all those ingredients on hand. Either that or the marinade by shantih. All I’d have to get for that is the red wine vinegar.
Baker - one trick that I’ve learned that works extremely well is to group every vegetable and meat on their own skewer. Grill times vary for individual items - so don’t end up with crispy puddles of tomatoes with undercooked potatoes. Just put them all on their own skewers (especially the meat - there aren’t really any flavors that mingle on a skewer). If anything, separate each piece of meat by a slice of white onion.
For vegetables, I go with a drizzle of olive oil, with salt and pepper. You don’t really need to doctor them up all that much - let their flavors stand on their own. Squash and zucchini do extremely well with just that. In fact, I don’t bother with a skewer for those - I just cut them lengthwise, add olive oil/salt/pepper and put them face down on the grill. You can get some really good grill marks that way.
I had a classmate ask me for kebob ideas earlier this week. I came up with this shortly before class started, so I have no idea how it actually works. It’s a take-off of a classical caprese salad with shrimp. Marinate shrimp in a dressing of red wine and olive oil, add dried basil, garlic and a splash of balsamic vinegar. Grill the shrimp by themselves and let them cool. Make the kebob’s with the cooked shrimp, grape or cherry tomatoes, and fresh mozzarella. Place them on the top rack of the grill or over indirect heat to reheat the shrimp and make the cheese melty and (hopefully) delicious. Serve with a reduction of balsamic vinegar and brown sugar, sprinkle chiffonaded basil.
I’m making no promises about this idea, as I have not had the opportunity to try it myself. I’d be interested in any improvements anyone might have about it.
I was pretty sure I had posted in a similar thread some time ago with the same basic idea, so I did a search on “hibachi” and found I need your Bar-B-Que & Marinades…Thread, started by **Shirley Ujest ** 06-28-2005, 08:43 AM. If it matters, there were several pages of hits (over 50) with the hibachi keyword. Not all of them related to marinades, though. 
Thanks for the heads up Zeldar! Since I’ll be bookmarking this thread that means I’ll have the link to Shirley’s thread as well.
Right you are! It might make for some fun searching to see how often “marinade” comes up. But I was just looking to verify that my six-year-old answer was how I remembered it. Some things just pop in your mind when a topic comes up and “marinade” made that ginger-garlic-soy-wine thing do so immediately.
If it matters, the rest of the skewered items were bell pepper, white onion, pineapple, mushroom caps, either round steak or flank and possibly cherry tomatoes. It has been too long!
I’ve got the bell peppers, the onion, the beef, and round disks of corn on the cob. I did the dry rub from St. Cad, but I also added just a little olive oil and a drizzle of honey when I let the meat sit overnight in the fridge. I saw what some posters said about doing the veggies separately and thought cherry tomatoes might get done way before the rest, and I wanted to try doing the stuff all together.
I sure hope these cook up well. If I do say so myself they look good on the skewers(back in the fridge until a little later), but looks can be deceiving.
Cool. Which dry rub (Kansas City or Montreal)? and how did it come out?
Kansas City. And the kebabs came out great! We cooked over nice and even coals burned down from real wood, not gas and not charcoal briquets. I should have bought sweeter onions, Vidalias maybe, but they still were okay. The peppers and the corn were just right, and so was the meat. I didn’t use fancy beef, just cut up chunks of what was labeled as “stew meat” and it tasted great. Food cooked outdoors over real wood is the best!