Growing up in a small town in Scotland, South Dakota one of my favorite treats at The Rec Bar was Chislic. It never occurred to me that this was a thing in a very small part of the world. As a matter of fact, I got a little humor and disbelief out of the fact people had not tried it.
I truly could not make a true South Dakota site without talking about this wonderful dish. As well as being one of my favorite. It truly brings back memories talking about this South Dakota treat.
History of Chislic
To get the story straight. Traditionalists of Chislic say it was lamb only. Up until the late eighties, it seemed to be blasphemy to consider any other meat to be so. It wasn’t until the nineties that other meats were used and considered Chislic. This included venison, goat, and beef.
It also had to be served on a stick. Over either a grill, or open flame. It was otherwise Not considered Chislic. This also has been changed over time to include in a fryer or a pan as well. And now served as well with a toothpick.
The History of Chislic in South Dakota is a bit murky at best. Its thought to be brought into the area of Hutchinson county by a man by the name of John Hoellwarth. He was of Russian/German decent and immigrated to the area.
It’s thought that the name originally came from the word “Shashlyc”. A Turkish/arabic word for meat on a stick.
The meat that was used to make Chislic was the scraps that were to small to be thrown directly on the grill or fire. But they didn’t want to throw them away. So they pushed them onto a stick. Problem solved.
How is Chislic Made?
The traditional Chislic, was Lamb, skewed on a stick, over a grill or open flame. There was no real seasoning added either. Other than possibly some salt. They were then served with crackers and garlic salt if you so choose.
This has changed a lot though. From the different meats used. To different marinades. To how they were cooked.
Some of the newest versions I have tried included BBQ sauces. All of which are wonderful and definitely worth a try.
The modern and most common way Chislic is now cooked is a fryer. Since most restaurants have fryers and open fire grills are less common. Though a lot of outdoor events in the area still use grills.
Hungry yet? I know I am. There are several places you can get Chislic. Here are some places in South Dakota you can get them.
Meridian Corner – Freeman (Modern)
Urban Chislic – Sioux Falls (Modern)
The Rec Bar – Scotland (Traditional)
The Country Drive In – Tyndall (Modern)
Phinney’s Pub – Yankton (Modern)
Norm’s Bar – Springfield (Traditional)
I labeled all of these places for having either a traditional or modern method for their Chislic. Keep in mind all versions are very good. And there are many other places that serve Chislic as well that are just as tasty.
How To Make My Own Chislic
So maybe you want to try your hand at cooking it yourself? If you do, here are 2 places you can purchase lamb Chislic.
These aren’t the only places it is available. Several area grocery stores sell it as well.
To cook it, turn on the grill. Let it warm to a medium heat. Do not get it to hot as you will burn the stick. Put on a dozen at a time. This is so you can turn them quick enough. And do not close the lid. The Chislic will cook fast enough without it shut. Or you may end up with burnt pieces of meat in the bottom of your grill. Have a bottle of water ready. It may flame a bit. Cook until charred on both sides. And add a bit of season salt if you wish.
There are other ways to make this tasty treat though. Mutton is the main source of Chislic. But if you want your own twist, use your favorite meat. A lot of people use beef or venison. But you can use pork, chicken, or even pheasant. Then fry it or grill it. Sprinkle on some seasoning of your choice if you wish. You can use toothpicks to eat it. Or skewer it and grill it. Really, the possibilities could be endless.
The State Dish?
The state dish is actually Kuchen. And championed so in the two thousands. However, Kuchen is not just served in South Dakota. Chislic is however the state nosh. A German word meaning snack. However, to try a truly unique dish that is born, created, and popularized in South Dakota. It’s Chislic. Some people will argue that these are just kabobs. And they are not unique at all. But I would caution you to say this to a true fan of Chislic. As there are some very obvious differences after you try them. And the people that love these little sticks of joy will stand by the honor of this food fiercely. And with festivals and new restaurants popping up, it doesn’t look like this will change anytime soon.
So if your looking for a unique South Dakota Dish or want to relive some memories grab some. You’ll be glad you did.
Until next time.
DALE HEIBERGER