Entree: United States – Great Plains – Chislic (Skewered cubes of seasoned red meat, traditionally fried or grilled and served as a hearty Great Plains meat entree)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb leg, trimmed and cut into 1-inch (2.54 cm) cubes
- 1 tbsp (15 g) Worcestershire sauce
- 1 tbsp (15 g) coarse garlic salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 3 cups (720 ml) vegetable oil for frying
- Toothpicks or small wooden skewers
- Lemon wedges for serving
- Hot sauce or crushed red pepper for serving (to taste)

Show original ingredient measurements

- 2 lb (900 g) lamb leg, trimmed and cut into 1-inch cubes
- 1 tbsp (15 g) Worcestershire sauce
- 1 tbsp (15 g) coarse garlic salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 3 cups (720 ml) vegetable oil for frying
- Toothpicks or small wooden skewers
- Lemon wedges for serving
- Hot sauce or crushed red pepper for serving (to taste)

Instructions

1. Pat the lamb cubes dry with paper towels. In a bowl toss the cubes with Worcestershire sauce, garlic salt, black pepper, and smoked paprika until evenly coated. Let rest 15–30 minutes.
2. Thread 3–4 cubes onto each toothpick or skewer, leaving small gaps so heat circulates.
3. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the skewers in small batches 2–4 minutes, turning as needed, until the exterior is crisp and browned and desired doneness is reached.
4. Drain skewers on a wire rack or paper towels. While hot, sprinkle with a little extra garlic salt if desired, serve immediately with lemon wedges and hot sauce.