2 env. garlic salad-dressing mix
2/3 c. chopped onion
3/4 c. chopped celery tips and leaves
1/3 c. vinegar
1/2 c. salad oil
1/2 c. cooking sherry
1 tbsp. Worcestershire sauce
2 lbs. boneless lamb (cubed for kabob)

Combine all ingredients but meat; mix well. Add meat to the marinade and stir to coat. Refrigerate overnight or let stand at room temperature 2 or 3 hours, turning meat occasionally. Serves 6.

I usually use this marinade with a leg of lamb that has either been cut into steaks or butterflied. Lamb haters swear it is "steak". Tastes best grilled.