If you're like me, you've never heard of chislic unitl Monday morning. I got a call from a mom saying a big snowstorm was perfect for games, jammies, and chislic. WHAT? What the heck is that? She said it was a VERY Minnesota and North Dakota food, but I had no clue, and if you don't, don't feel bad. I polled 20 people here at work and TWO knew/had eaten chislic. Basically, it's deep friend meat cubes. Kinda like kebobs, but fried.

But, from what I'm reading on line and, more importantly, what you're saying on the phone and in FB messages, it. is. amazing!

Wiki says...

The word chislic is likely derived from the Turkic word of shashlik or shashlyk, which is cubed meat or liver grilled on a skewer with tomatoes, peppers, and onions. The origin of the word shashlyk is rooted in shish kebab, the Turkish and Arabic words for skewered meats.[1] According to some sources, chislic was introduced into the United States by John Hoellwarth, who immigrated from Crimea to Hutchinson County, South Dakota in the 1870s.[2]

Take your meat cubes (venison, beef, lamb...) and marinate it overnight. One guy says he says he says, "Dark beer is the best way to start!" Then you take the cubed, marinated meat and deep fry it for one minute. No breading. Boom. Done.

Should we have a Chislic Restaurant in Rochester?

Listen to James Rabe weekday mornings from 6a to 10a on Y-105 FM and every weekday afternoon from 2p to 6p on 103.9 The Doc.

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