Here is a chislic recipe for our Midwesterners out there…
This particular lamb chislic recipe calls to sauté the meat rather than deep fry it, but you can be as creative as you like.
- 1 lb cubed lamb, venison or elk meat
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- First, marinate a pound of lamb, cut into cubes, in 2 tsp Worcestershire sauce, the chili powder, salt, garlic powder, onion powder and pepper.
- After you have marinated the lamb for an hour or so, heat some oil up in a skillet or cast iron pan. Fry the cubes in batches so they each get cooked through. Lamb is best medium-rare so it won’t take more than a minute. The meat will be dark brown and will be tender to the touch.
- Skewer the little lamb cubes with toothpicks to serve. Serve with garlic salt, hot sauce and traditional saltine crackers.
- It is often served in the Sioux Falls area seasoned with garlic salt, accompanied with a cold beer and some soda crackers.
Chislic recipe adapted via Cooking Channel.
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