Chislic
Chislic (or sometimes chislick) is a dish consisting of skewered cubes of red meat, usually mutton or lamb, although game meats such as venison and even beef steak can be used. Most commonly associated with the state of South Dakota, chislic was declared the official state "nosh" of South Dakota in March 2018.<ref name="SB96"/>
Etymology
The word chislic is arguably derived from the Turkic word shashlik or shashlyk, itself rooted in shish kebab, the Turkish term for skewered meats.<ref name="mack2"/> Chislic may have been introduced into the United States by John Hoellwarth, who immigrated from Crimea to Hutchinson County, South Dakota in the 1870s.<ref name="sodakmag1"/>
Preparation
Chislic consists of deep-fried cubes of mutton, lamb, beef or venison prepared rare to medium-rare, sprinkled with garlic salt or other seasoned salt, and served with toothpicks. The dish is typically served hot, accompanied by soda crackers.<ref name="tasteatlas.com">Template:Cite web</ref> Regional variations exist: in Pierre, the meat is battered; in Sioux Falls, it is lightly dusted with flour before deep-frying and may be served with hot sauce;<ref name="weag141115"/> near Watertown, ranch dressing may be served on the side; while Lawry's Seasoned Salt is preferred near Redfield.<ref name="tasteatlas.com"/><ref>Template:Cite web</ref>