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."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by mary winecoff photo by mary winecoff
Ready In:
24hrs 15mins
8 scewers


  • 1 cup zesty Italian dressing
  • 1 cup French dressing (Dorothy Lynch is best or Dorothy Lynch Salad Dressing)
  • 1 1 lb lamb (remove all fat, cut into 1-2 inch chunks) or 1 lb venison (remove all fat, cut into 1-2 inch chunks)
  • garlic salt
  • hot sauce


  • 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.

Questions & Replies

  1. what was used for garnish?
  2. Since I doubt I'll be able to find the Dorothy Lynch french dressing is it that strange red stuff some people call French dressing or is it the good old fashioned Orange stuff?


  1. Delicious! I will be definitely be serving Chislic again. My Mom used to make this a lot while we were growing up (she's from SD too). I hoped that these would be similar to how she used to make them. I used top sirloin, and marinated the cut up meat in a large ziploc bag. The meat only marinated for 30 minutes and was long enough to be able to taste the marinade, but I wish I would have let it sit longer. I grilled these on our gas grill, and let everyone add their own garlic salt and hot sauce to taste. It turned out fantastic. I can't wait to try this again, maybe with venison, or maybe deep-fat fried? Simply loved it! Thanks for posting!
  2. Have to try this recipe. Just reading the story and want to share that the name Chislic may be derived from the Russian word Schashlik, which may have been popular amongst German immigrants from the Volga Republic in former USSR (Russia).
  3. where is the French dressing used?
  4. The story made me laugh; "even as far as Sioux Falls" we're literally less then 30 miles apart. One very key thing you got correct that most miss is that it originated and continues to be more of a grill thing.
  5. as soon as I saw this I had to give it a try and was not dissapointed I used this on ,I marinated overnight adding in fresh garlic and some cayenne pepper to the marinade, made it on my outdoor grill for lunch, my DS and GF loved the lamb, this is 5-stars Kitty thanks for posting!



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