Chislic (South Dakota Cubed Meat)

  • Recipe courtesy of Young Sun Huh for Cooking Channel
Total Time:
1 hr 15 min
5 min
Inactive Prep:
1 hr
10 min
6 appetizer servings


  • 1 pound boneless lamb leg, cut into 1-inch cubes
  • 1 1/2 teaspoons Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • Vegetable oil, for frying
  • Serving suggestions: garlic salt, hot sauce and saltine crackers
    • Special equipment: Toothpicks, for serving


    Toss together the lamb cubes, Worcestershire sauce, chili powder, salt, garlic powder, onion powder and pepper in a bowl. Marinate in the refrigerator for 1 hour.

    Heat 2 inches of oil in a Dutch oven to 375 degrees F. Fry the marinated lamb cubes in batches to avoid overcrowding the oil. Cook to medium-rare, about 1 minute. The meat will have a dark brown crust and will be tender to the touch. Drain on a paper-towel-lined plate. Skewer the lamb cubes with toothpicks and serve with garlic salt, hot sauce and saltine crackers on the side.