Who doesn’t love deep-fried meat on a stick? Lamb chislic is a South Dakota staple made with bite-sized pieces of fried or grilled lamb, a perfect appetizer for game day and tailgate parties.
What is Chislic?
Lamb chislic (pronounced chiz-lick) is a regional specialty in Southeastern South Dakota made with bite-sized cubes of mutton, lamb, or venison that are lightly seasoned, then deep-fried or grilled until tender. It’s usually served with toothpicks, hot sauce, and saltine crackers, perfect for sharing or keeping all to yourself (no judgment here).
Chislic is said to have reached South Dakota in the mid-18th century, brought by German-Russian immigrant John Hoellwarth. The name is likely an Anglicized version of the Russian word shashlik or the Turkic word şişlik, both referring to cooked meat on a stick.
Over time, South Dakota put its own spin on the dish, often deep-frying the meat in lard or oil rather than over an open flame and serving it with saltines. In 2018, chislic earned recognition when it was named South Dakota’s state nosh.
Key Ingredients
- Lamb: Cut a lamb sirloin or boneless leg of lamb into ½-1 inch cubes.
- Oil: Toss the lamb with olive oil to help the seasoning adhere and keep the meat tender.
- Spices: Traditional chislic keeps the seasoning simple, letting the meat’s flavor shine. Kosher salt, coarse black pepper, and garlic powder are all you need.
Additions and Substitutions
- Switch up the protein. Lamb is a classic choice, but you can make chislic with venison backstrap, elk, or beef (top sirloin, tri-tip, or ribeye).
- Play with the seasoning. Some modern versions include garlic salt, cayenne pepper, seasoned salt, chili powder, or smoked paprika in the spice mixture. You can even add a splash of Worcestershire sauce for a bit of umami.
- Finish with garlic butter. Drizzle melted butter mixed with minced garlic and fresh parsley over the meat skewers, or serve it on the side for dipping.
How to Make Chislic
The full recipe with measurements is in the recipe card below.
Step 1: Cut the lamb into bite-sized pieces, then toss with olive oil, kosher salt, and garlic powder. Cover and let rest for 30 minutes.
Step 2: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat the grill to high heat for about 10 minutes.
Step 3: Thread the small cubes of meat onto wooden or thin metal skewers. Repeat with the remaining ingredients until all the skewers are loaded.
Step 4: Place the skewers on the hot grill and cook for 2–3 minutes per side, turning once, until nicely charred and cooked through. Remove from the grill and let rest for 5–10 minutes before serving.
Deep Fry the Lamb
Deep-fry small skewers of chislic, just like South Dakotans do, for extra crispy edges.
1. Heat 2–3 inches of vegetable oil in a cast-iron skillet or Dutch oven to 350°F (176°C), hot but not smoking. Working in batches, carefully add the lamb to the hot oil in a single layer without overcrowding.
2. Fry for 2–3 minutes, turning occasionally with tongs, until golden brown and just cooked through.
3. Transfer the cooked lamb to a wire rack or plate lined with a paper towel. Let the oil return to temperature before frying the next batch.
Pan-Sear the Lamb
Pan-seared chislic is quick, easy, and perfect when you don’t want to fire up the grill or deal with the mess of deep-frying.
Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Add the lamb skewers to the hot pan in a single layer, careful not to overcrowd. Cook for 2–3 minutes per side, turning the skewers once.
Expert Tips
- Use high-quality lamb. Because the seasoning is minimal, good lamb will produce the best tasting results.
- Uniformly cut the meat. Trim any excess fat or silver skin, then cut the meat into uniform, bite-sized cubes (about ½-1 inch pieces) so they cook evenly.
- Use high heat. No matter the cooking method, lamb bites cook best over high heat. You want the grill or oil hot enough to get a good sear and cook the meat quickly without drying it out.
- Don’t overcook the meat. Lamb cooks quickly and can dry out fast, so keep a close eye on it and pull it as soon as it’s cooked through. For lamb, aim for medium-rare to medium.
- Fry in batches. If frying, heat the oil to 350°F (176°C) and avoid overcrowding the pan. Adding too much at once lowers the oil temperature and causes the meat to steam instead of fry.
If you enjoy grilled lamb chislic, try more kebab recipes!
Serving Suggestions
Serve lamb chislic the South Dakota way with hot sauce and a handful of saltine crackers, or make it a meal with French fries, potato wedges, or a simple salad.
Serve it chislic stand or tailgate-style, piling the meat in a takeaway tray with toothpicks and your favorite dipping sauce like hot sauce, BBQ sauce, Sriracha mayo, ranch, BBQ aioli, or ketchup.
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: Warm the meat in a skillet over medium heat until warmed through. Avoid the microwave because I think it makes the lamb a bit chewy.
Frequently Asked Questions
What is a chislic sandwich?
A chislic sandwich features crispy, bite-sized cubes of meat piled onto Texas toast, a hoagie roll, or a classic hamburger bun. It is often topped with hot sauce or onions and dressed with ancho aioli, ranch, or garlic butter.
More Lamb Recipes:
Chislic
- 1 pound boneless leg of lamb, cut into ½-1 inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- Cut the lamb into bite-sized pieces, then toss with olive oil, kosher salt, and garlic powder. Cover and let rest for 30 minutes.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat the grill to high heat for about 10 minutes.
- Thread the small cubes of meat onto wooden or thin metal skewers. Repeat with the remaining ingredients until all the skewers are loaded.
- Place the skewers on the hot grill and cook for 2–3 minutes per side, turning once, until nicely charred and cooked through. Remove from the grill and let rest for 5–10 minutes before serving.
- Use high-quality lamb. Because the seasoning is minimal, good lamb will produce the best tasting results.
- Uniformly cut the meat. Trim any excess fat or silver skin, then cut the meat into uniform, bite-sized cubes (about ½-1 inch pieces) so they cook evenly.
- Use high heat. No matter the cooking method, lamb bites cook best over high heat. You want the grill or oil hot enough to get a good sear and cook the meat quickly without drying it out.
- Don’t overcook the meat. Lamb cooks quickly and can dry out fast, so keep a close eye on it and pull it as soon as it’s cooked through. For lamb, aim for medium-rare to medium.
- Fry in batches. If frying, heat the oil to 350°F (176°C) and avoid overcrowding the pan. Adding too much at once lowers the oil temperature and causes the meat to steam instead of fry.