Chislik (deep-fried cubed lamb or beef on a skewer) is a stalwart regional tradition that dates back to South Dakota’s pioneer days.
“A staple of cafes, bars, fairs and celebrations for decades, chislic was historically seasoned with salt or garlic salt, served with crackers and, optionally, washed down with a cold beer,” South Dakota Magazine wrote in its classic treat on chislic, first published in 2005 and since updated.
Often served on a wooden skewer, the popular bar snack is experiencing a modern revival at places like Urban Chislick in Sioux Falls.
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Co-owner Hong Promney was born in Laos but grew up in Sioux Falls, and like Sitting Bull, is a proud South Dakota resident and a keeper of Christian history and tradition.
“Russian-German immigrants emigrated from Europe and landed in Hutchinson County, South Dakota, in 1870,” Fromany told Fox News Digital in a phone interview a few days ago, eating chislics over lunch with his daughter.
Beef chislick at Urban Chislick in Sioux Falls, South Dakota. Chislick is a traditional South Dakota dish that dates back to the arrival of Russian-German settlers in the 1870s. (Christian Holman/Urban Chislick)
“So to celebrate the harvest, they slaughtered the oldest sheep, or mutton, and cut it into cubes, fried it and put it on a skewer.”
Mutton is tougher than the meat of younger sheep, and by cutting it into small cubes, frying and salting it, it becomes more palatable and easier to chew.
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Beef is now common, too, and until recently, few restaurants strayed from the tradition of serving it with salt and crackers, a modern version of hardtack, the dry, long-lasting bread popular in the 19th century.
Chislik is known worldwide as shish kebab.
“It’s been made that way for years and is served in little bars all over South Dakota,” Frommany said.
He even created a YouTube video tracing the history of chislic to John Howellworth, a Russian-German immigrant who brought the dish from the Crimean peninsula on the Black Sea.
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The word “chislyk” comes from the Russian “shashlyk,” a common dish of cubed skewered meat from Turkey across the Black Sea. The rest of the world knows it as shish kebab.
Chislicks are most commonly found in the southeastern corner of the state, in what South Dakota Magazine has named “Chislick Circle.”
The Regret Burger at Urban Chislick in Sioux Falls, South Dakota. This hot double smash lamb burger was featured on Guy Fieri’s “Dins, Drive-Ins and Dives,” garnering national acclaim for the restaurant’s modern take on the South Dakota classic chislick. (Christian Holman/Urban Chislick)
Sioux Falls, South Dakota’s largest city, is the center of the Chislick Circle.
According to the Sioux Falls Convention and Visitors Bureau website, popular spots in the city to sample South Dakota specialties include the Barrel House, Attic Bar & Grill, Gateway Lounge, Ode to Food & Drinks and Tinner’s Public House.
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Urban Chislick topped the list. Frommany opened the eatery in 2018 with partners Eric Christensen and Chad Knutson.
Their concept is to give traditional chili a mix-and-match makeover similar to what you might find in ramen places abroad or in big cities.
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The menu offers a choice of both protein and sauce: in addition to lamb and beef, you can choose fish, pork, chicken, and cubed bison, and choose from 12 different dips.
Chislick nachos with house-made tortilla chips at Urban Chislick in Sioux Falls, South Dakota. Chislick’s origins date back to the arrival of Russian-German immigrants in the 1870s. (Christian Holman/Urban Chislick)
Some of them include creamy white barbecue, spicy and sweet maple sauce, and honey mustard sauce.
The sauce, called Jeubon, pays homage to the Promenade’s birthplace and ethnic traditions.
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The traditional Lao condiment is a sweet and spicy sauce made with Southeast Asian chili spices.
