Chislic

The word chislic is arguably derived from the Turkic word of shashlik or shashlyk, which is cubed meat or liver grilled on a skewer with tomatoes, peppers, and onions. The origin of the word shashlyk is rooted in shish kebab, the Turkish and Arabic words for skewered meats.[2] According to some sources, chislic was possibly introduced into the United States by John Hoellwarth, who immigrated from Crimea to Hutchinson County, South Dakota in the 1870s.[3]

Chislic is a meat dish originating from South Dakota. It consists of deep-fried cubes of mutton, lamb, beef, or venison that are sprinkled with garlic salt and served with toothpicks. The dish is typically accompanied by crackers on the side. The cubes of meat should be served rare to medium-rare.[4]Most theories about the origin of chislic connect it with Russian emigrants, where shashlik (skewered pork) was quite popular. In South Dakota, chislic is regularly served in pubs, bars, informal restaurants, and numerous households. There are also some regional variations of the dish: in Pierre, the meat is battered; in Sioux Falls, it is lightly dusted with flour before deep-frying; in the area of Watertown, ranch dressing is sometimes served on the side, while Lawry’s Seasoned Salt is mandatory in the area of Redfield.[5]

Chislic is traditionally prepared very simply. Cubed mutton or lamb (or alternately beef or venison), generally no bigger than a half-inch, are cooked in a deep fryer. Generally, chislic is served medium-rare to medium—i.e. warm pink inside. After cooking, while the meat cools on a paper towel, it is flavored with garlic salt, or other varieties of seasoned salts. The cubes are eaten hot.

Traditionally, lamb chislic is fried, salted, and served with soda crackers.

“In my time we had it without any of that. You just threw it in the kettle," said Reno Huber, who remembers the days when the smell of sizzling lard filled the Freeman air.[6]

Chislic may vary slightly in preparation from region to region.

In the southeastern South Dakota communities of Freeman and Menno, chislic is generally prepared deep-fried. The meat is traditionally mutton or lamb, but wild game chislic, such as venison, may appear when in season. It is seasoned with garlic salt and eaten with soda crackers and bleu cheese or ranch dressing (hot sauce optional). The small, blunt skew usually holds five or six cubes of meat. The same dish is also served grilled when prepared for large groups, such as gatherings at community organization fund-raisers or baseball games during the Fourth of July.

In the Sioux Falls area, chislic, usually deep fried mutton, is a popular bar food to accompany cold beer. It is often served with garlic salt, soda crackers and hot sauce.[7]