Marinated Lamb Chislick Recipes

SOUTH DAKOTA'S OWN! VENISON, LAMB OR BEEF CHISLIC

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.

GREEK LAMB MARINADE

Steps:

• Gather the ingredients.
• Juice 2 lemons into a small bowl.
• Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture.
• Add the remaining ingredients and stir.
• Allow the mixture to stand at room temperature for 10 minutes before using.

SOUTH DAKOTA CHISLIC

Steps:

• Be sure to remove any silverskin from the venison, and make the cubes about an inch across. Dust with the garlic salt.
• Fill enough oil in a heavy pot or a deep fryer to be able to submerge the venison -- you'll be cooking it in batches, so it doesn't need to be huge. Bring it to 350°F. Set out some paper towels to let the finished chislic drain.
• Pat the meat dry with paper towels and carefully drop about 1/2 pound into the fryer. It will roil violently. Let the venison fry for about 2 minutes, then move it to the paper towels to drain. Repeat with the remaining venison, a 1/2 pound at a time.
• Serve with toothpicks, hot sauce, blue cheese sauce, beer, and fries or Saltines.

MARINATED LAMB CHOPS

Steps:

• Click here to see how she does it.
• In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
• Grill or broil the chops for 3 to 4 minutes per side for medium rare.

LAMB MARINADE RECIPES (FROM ALL OVER THE WORLD)

Steps:

• For the Mint Yogurt Marinade - chop the mint, mince the garlic, squeeze the lemon juice and mix the ingredients together. Cover the lamb chops completely. This marinade also tenderizes, so do not use it overnight - 2 to 3 hours is ideal.
• For the Spiced Dark Ale Marinade - first soak the star anise in the ale for 5 minutes then add the rest of the ingredients and whisk until combined. Cover the lamb chops with the marinade.
• For the Greek Marinade - chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.

LEE'S CHISLIC

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.

HERB-MARINATED RACK OF LAMB

Steps:

• Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
• The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
• Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
• To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

MARINATED LAMB CHISLICK

Steps:

• Whisk together 1/2 cup of Worcestershire sauce, liquid smoke, and lemon pepper in a bowl. and pour into a resealable plastic bag. Add the lamb cubes, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the dipping sauce by whisking together the salad dressings, 1 teaspoon Worcestershire sauce, mustard, ketchup, and onion powder in a small bowl. Refrigerate until ready to serve.
• Preheat the oven's broiler and set the oven rack in the middle of the oven. Spray a broiler pan with nonstick cooking spray.
• Drain the lamb cubes in a colander in the sink, discarding the marinade. Place the lamb cubes onto the prepared broiler pan. Cook in the preheated oven until the lamb has cooked to your desired degree of doneness, 10 to 15 minutes for medium.
• Place the lamb cubes on a plate covered with paper towels. serve hot with the dipping sauce using toothpicks. Do not reheat as lamb tends to lose flavor when reheated.

UKRAINIAN SHASHLYK

Steps:

• Remove the bone and skin from the meat and cut off excess fat.
• Cut the meat into 1x2 inch pieces and put them into a bowl.
• Combine all the ingredients, pour over the meat, and mix thoroughly.
• Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
• This is very important for successful results.
• Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
• Save the marinade for tenderizing roasts.
• Arrange the meat cubes on a skewer.
• Brush the filled skewers very generously with cooking oil.
• Place the skewers under the broiler close to strong heat.
• Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
• Total broiling time will be about 12 minutes.
• Slip the meat off the skewers onto a hot plate and season with salt and pepper.
• When steamed rice is used, place the shashlyk over it and garnish attractively.
• Serve at once.