South Dakota Chislic
Cubes of deep-fried or grilled lamb or beef, skewered or served loose with saltine crackers, garlic salt, and hot sauce on the side. It's a bar and fairground staple across the southeastern part of the state.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Deep fryer or heavy pot
- •Skewers
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 29
- carbs
- 6
- protein
- 30
- calories
- 410
Instructions
- 1
Cut away any tough, shiny skin from the lamb. Cut the meat into even 1-inch cubes.
- 2
Toss the cubes with Worcestershire sauce. Let them sit at room temperature for 15 minutes.
- 3
Heat oil in a deep pot on the stovetop to 375°F.
- 4
Fry the lamb cubes in small batches for 2-3 minutes. They should be browned outside and pink inside.
- 5
Remove the meat and drain it on a wire rack or paper towels.
- 6
Sprinkle garlic salt and black pepper generously over the meat while it is still hot.
- 7
Thread the meat onto skewers if you like, or pile it onto a platter.
- 8
Serve immediately with saltine crackers and hot sauce on the side.
Chef's tips
Cut the meat into uniform 1-inch cubes so every piece cooks evenly, and fry in small batches so the oil stays hot.
Storage
Refrigerate cooked chislic up to 3 days in an airtight container.
Reheating
Reheat briefly in a hot skillet or air fryer to re-crisp the exterior.
Common mistakes to avoid
- •Cutting cubes in uneven sizes so smaller pieces overcook
- •Skipping the 15-minute rest so the meat does not absorb the flavor
Serving suggestions
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