Chislic

Chislic is a traditional dish originating from the Midwestern United States, specifically South Dakota. It is typically made from cubed red meat, most commonly beef, mutton, or venison, although variations using other meats such as pork or wild game are also found. The meat is usually marinated, skewered, and then deep-fried or grilled.

History

The dish is believed to have been introduced to South Dakota by immigrant sheepherders from the Crimean Peninsula in the 19th century. The term "chislic" is thought to derive from the Crimean Tatar word "shishlik" or the Russian word "shashlik", both of which refer to a similar type of skewered meat dish.

Preparation

Chislic is traditionally prepared by first cutting the meat into approximately one-inch cubes. The meat is then marinated in a mixture of soy sauce, garlic, and black pepper, although the exact ingredients and proportions can vary. After marinating, the meat is skewered onto wooden or metal sticks and deep-fried or grilled until it reaches the desired level of doneness. It is typically served with garlic bread and a side of garlic salt or seasoning salt for dipping.

Cultural Significance

Chislic is considered a staple of South Dakota cuisine and is particularly popular in the southeastern part of the state. It is often served at local bars and restaurants, as well as at community events and festivals. In 2018, chislic was designated as the official "nosh" of South Dakota.

Variations

While beef, mutton, and venison are the most traditional meats used in chislic, variations of the dish can be found using other types of meat. For example, some versions use pork or wild game such as pheasant or elk. The method of cooking can also vary, with some versions being grilled rather than deep-fried.

See Also

• Shashlik
• Kebab
• South Dakota cuisine