Chislic is fried cubes of red meat, most commonly made from lamb, beef, or wild game meat such as venison or elk. It is an American appetizer dish created in South Dakota. However, its more distant origins may go back to the Turkish word shashlik, which refers to cubed meat or liver skewered and grilled with tomatoes, peppers, and onions. Historians suggest the dish may have been introduced to the United States by John Hoellwarth who moved to South Dakota from Crimea in the 1870s. However, other immigrants from that region also settled in South Dakota, making it likely that they brought the recipe with them as well.
Recipe Servings: 4
Prep Time
10 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
10 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- ¾ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- 1 lb lamb, cut into 1-inch cubes (venison or elk can be substituted)
- Oil, as needed for frying
- Garlic salt, as needed for serving
- Hot sauce, as needed for serving
- Saltine crackers, as needed for serving
Directions
- Whisk together the Worcestershire sauce, chili powder, salt, garlic powder, onion powder, and black pepper in a large bowl.
- Add the cubed meat, stirring to coat, and chill in the refrigerator for at least 60 minutes.
- Pour oil into a large skillet and set it over medium heat.
- Add cubes of meat to the hot oil, working in batches to avoid overcrowding the pan.
- Cook for 2–3 minutes, stirring occasionally. Lamb is best medium-rare. The meat will be dark brown and tender to the touch.
- Skewer each cube of meat with a toothpick and place them on a serving plate.
- Serve hot with garlic salt, hot sauce, and saltine crackers on the side.
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