Best 5 Marinated Lamb Chislick Recipes
**Marinated Lamb Chislic: A Succulent Middle Eastern Treat**
Journey with us on a culinary adventure to the heart of the Middle East, where flavors dance and spices come alive. Discover the delectable marinated lamb chislic, a dish that embodies the essence of Middle Eastern cuisine. Tender lamb cubes, artfully seasoned with a harmonious blend of aromatic herbs and spices, are marinated to perfection, then grilled to smoky perfection. Skewered and served with a tantalizing array of accompaniments, this dish promises an unforgettable dining experience. Our comprehensive guide presents a collection of carefully curated recipes, each offering unique variations on this beloved dish. From the classic marinated lamb chislic to tantalizing fusion creations, let us guide you through the culinary tapestry of this Middle Eastern gem.
**Classic Marinated Lamb Chislic:** Experience the authentic flavors of traditional marinated lamb chislic with this timeless recipe. Simple yet bursting with flavor, this dish showcases the inherent goodness of premium lamb, marinated in a symphony of garlic, lemon, and aromatic herbs. Grilled to perfection, the succulent lamb morsels are sure to tantalize your taste buds.
**Spicy Harissa Marinated Lamb Chislic:** Embark on a journey of bold flavors with this spicy harissa marinated lamb chislic. The fiery touch of harissa, a North African chili paste, infuses the lamb with a delightful warmth, while a medley of Middle Eastern spices adds depth and complexity. Prepare to be captivated by the harmonious interplay of heat and flavor in every succulent bite.
**Mediterranean Marinated Lamb Chislic:** Discover the vibrant flavors of the Mediterranean in this delectable marinated lamb chislic recipe. A vibrant marinade of sun-ripened tomatoes, tangy feta cheese, and a medley of herbs, including oregano, thyme, and rosemary, imparts a burst of freshness and complexity to the tender lamb. Grilled to perfection, these skewers are a testament to the culinary magic of the Mediterranean.
**Fusion Marinated Lamb Chislic:** For those who crave culinary adventures, this fusion marinated lamb chislic recipe is a must-try. Inspired by the vibrant street food of Southeast Asia, this dish features a unique marinade that blends the best of two worlds. Sweet and tangy tamarind, aromatic lemongrass, and a hint of chili create a captivating flavor profile that will leave you craving more.
SOUTH DAKOTA CHISLIC
I prefer my chislic fried, and with a combination of hot sauce and blue cheese sauce, but you can vary this as you like. Saltines are the normal accompaniment, but I like homemade fries better.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Snack
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227 kcal, Protein 46 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 119 mg, Sodium 1249 mg, ServingSize 1 serving
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.
Provided by kittycatmom
Time P1DT15m
Yield 8 scewers, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1221.6, Fat 125.1, SaturatedFat 39.6, Cholesterol 112.4, Sodium 1150.1, Carbohydrate 15.9, Sugar 14.9, Protein 10
MARINATED LAMB CHOPS
Provided by Valerie Bertinelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
- Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
- Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
- Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
- Serve the chops with the reserved marinade.
MARINADE FOR GRILLED LAMB CHOPS
This marinade is enough for eight 1-inch thick lamb chops, if you are making more than eight chops I suggest to increase the ingredients. I made this on my indoor grill, it usually takes about 4 minutes per side for medium-rare using 1-inch thick chops, if you are grilling outdoors they will be done slightly faster, you can also broil these in your oven.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 8h
Yield 2 cups (approx)
Number Of Ingredients 6
Steps:
- Mix all ingredients, then pour over lamb chops in a glass dish.
- Cover and refrigerate for a minimum of 8 hours, turning the chops occasionally.
- Season the lamb chops with salt and pepper, then grill, basting with marinade.
Nutrition Facts : Calories 583.1, Fat 54.2, SaturatedFat 7.5, Sodium 25.5, Carbohydrate 21.3, Fiber 0.6, Sugar 14.9, Protein 1.2
LEE'S CHISLIC
This is a chislic we cook at the station that goes over very well.
Provided by Lee Kruger
Categories Main Dish Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 9.1 g, Cholesterol 59.8 mg, Fat 9.3 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 2.5 g, Sodium 225.8 mg, Sugar 6.4 g
Tips:
- Use high-quality lamb: Opt for lamb that is fresh and free of any gamey odor. Look for meat that is bright red in color and has a fine grain.
- Marinate the lamb overnight: This allows the flavors to penetrate the meat and makes it more tender. Use a marinade that contains acidic ingredients like lemon juice or vinegar, as well as herbs and spices like garlic, rosemary, and thyme.
- Cook the lamb over medium heat: This helps to prevent the meat from becoming tough. Cook the lamb until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- Let the lamb rest before serving: This allows the juices to redistribute throughout the meat, making it more juicy and flavorful.
- Serve the lamb with your favorite sides: Some popular options include grilled vegetables, roasted potatoes, or a simple salad.
Conclusion:
Marinated lamb chislic is a delicious and easy-to-make dish that is perfect for a summer cookout or party. With its tender meat and flavorful marinade, this dish is sure to be a hit with your friends and family. So fire up the grill and give this recipe a try today!
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