A teacher where I taught was from South Dakota, and he introduced us to Chislic which he said was a popular bar food in his home town. One time I looked on the internet and it said it was skewered meat either fried or grilled and little known outside of South Dakota. On a whim, while at Costco today, I got a boneless leg of lamb, not really knowing what I'd do with it but by the time I got home, I knew we were going to have grilled Chislic today... A decades long internet friend who recently passed away, always put a pinch or two of dry powdered Ranch dressing in the mayonnaise when she made deviled eggs. Everyone except my son loves them that way. Today I didn't tell him I put some in and he didn't notice.
These are the ingredients in the Chislic marinade. I grilled them on the skewers. The lamb legs yielded about 4 pounds. We always add the Creole seasoning to ours.
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
No comments:
Post a Comment