Best 3 Lees Chislic Recipes
Lees Chislic is a staple of South Dakota cuisine, a dish that combines the flavors of lamb, garlic, lemon, and Worcestershire into a tantalizing treat. Originating with the Chislic Trail in Stickney, this recipe offers a unique and flavorful experience that is sure to leave you wanting more. Whether you prefer a traditional or a more adventurous take on this classic dish, there is a recipe out there that is perfect for you. From grilled to pan-fried, and even slow-cooked, the possibilities for creating a delicious lees chislic meal are endless. In this article, we will delve into the world of lees chislic and provide you with a comprehensive guide to help you find the best recipe that suits your taste and dietary preferences, making you an expert in preparing this South Dakota delicacy.
Let's cook with our recipes!
LEE'S CHISLIC
This is a chislic we cook at the station that goes over very well.
Provided by Lee Kruger
Categories Main Dish Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 9.1 g, Cholesterol 59.8 mg, Fat 9.3 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 2.5 g, Sodium 225.8 mg, Sugar 6.4 g
SOUTH DAKOTA'S OWN! VENISON, LAMB OR BEEF CHISLIC
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.
Provided by kittycatmom
Time P1DT15m
Yield 8 scewers, 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 1221.6, Fat 125.1, SaturatedFat 39.6, Cholesterol 112.4, Sodium 1150.1, Carbohydrate 15.9, Sugar 14.9, Protein 10
LEE'S CHISLIC
This is a chislic we cook at the station that goes over very well.
Provided by Lee Kruger
Categories Main Dishes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 9.1 g, Cholesterol 59.8 mg, Fat 9.3 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 2.5 g, Sodium 225.8 mg, Sugar 6.4 g
Tips:
- Use high-quality meat: Opt for lamb or venison that is fresh and free of any gamey odor. If using beef, choose a tender cut like tenderloin or ribeye.
- Marinate the meat: Marinating the meat helps tenderize it and infuse it with flavor. Use a marinade made with oil, vinegar, herbs, and spices. Let the meat marinate for at least 30 minutes, or up to overnight.
- Cook the meat over high heat: Chislic is traditionally cooked over a hot grill or campfire. The high heat helps to sear the meat and give it a slightly charred exterior while keeping the inside tender and juicy.
- Use a meat thermometer: To ensure that the meat is cooked to your desired doneness, use a meat thermometer. For lamb or venison, cook to a medium-rare or medium internal temperature. For beef, cook to a medium or medium-well internal temperature.
- Serve with your favorite sides: Chislic is traditionally served with a side of grilled vegetables, roasted potatoes, or coleslaw. You can also serve it with a dipping sauce, such as ranch dressing or barbecue sauce.
Conclusion:
Chislic is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are grilling it over a campfire or cooking it in your kitchen, chislic is sure to be a hit with your family and friends. So next time you are looking for a unique and flavorful dish to try, give chislic a try. You won't be disappointed!
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