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South Dakotas Own! Venison, Lamb Or Beef Chislic

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South Dakotas Own! Venison, Lamb Or Beef Chislic

Description

Ervin Schimkat of Parker, South Dakota owned the only bar in town. Needing a snack food to feed his customers along with their beer, he remembered his childhood and how much he enjoyed the cheap and relatively simple chislic. Ever since, chislic has been a regular serving in Parker's few restaurants and only bar, as well as the regionally popular at Turner County Fair. Its fast and easy preparation made it the perfect bar snack for the German immigrants wanting a taste of the Old Country. Schimkat used the word chislic because of his and the dish's German heritage and family tradition of calling it that. Chislic literally means meat on a stick in the Schimkat family. Chislic may have originated as a derivative of shish kebabs, as the pronunciation of the word bears a close resemblance to other items in the same food family. True "bar food!" goes great with beer. Recipe is adapted from the South Dakota Outdoor Campus.

Cooking Time

Preparation Time :24 Hr 0 Min

Cook Time : 15 Min

Total Time : 24 Hr 15 Min

Ingredients

Serves : 4
  • 1 ground cinnamon
  • 1 dorothy lynch salad dressing
  • 1 beef
  • garlic salt
  • hot sauce

Directions

  • Soak wooden skewers in water for 20 minutes. (quantity depends on size of meat pieces).
  • Cut meat roast into bite size pieces.
  • Marinate meat in the Dorothy Lynch and Zesty Italian dressing for 30 minutes to overnight. (the longer the better!).
  • Drain dressing off meat. Place meat evenly on wooden skewers.
  • Grill chislic at a high temperature until cooked to desired temperature. (most chislic is cooked to medium rare to medium).
  • The chislic can also be broiled in the oven or placed in a deep fat fryer. (do not skewer meat if you are preparing it in the fryer).
  • Serve with garlic salt and hot sauce.
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