Marinated Lamb Chislick is a beloved grilled dish that transforms simple lamb into incredibly flavorful, tender bite-sized pieces. Originally from South Dakota, this recipe features cubes of lamb that soak in a savory marinade before being grilled to perfection. The result is juicy, well-seasoned meat with a slightly crispy exterior and a tender interior that practically melts in your mouth. Perfect for summer cookouts, family gatherings, or any time you want to impress guests with something special and delicious.
Serves: 4 people
Total Cooking Time: 4 hours 35 minutes (includes marinating time)
Prep Time: 20 minutes
Marinating Time: 4 hours
Cook Time: 15 minutes
Nutritional Information per Serving:
- Calories: 395
- Protein: 38g
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 6g
- Sodium: 825mg
- Iron: 3.8mg
- Vitamin B12: 2.4mg
- Zinc: 4.2mg
What You Will Need
For the Lamb:
- 2 pounds lamb leg or shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 large onion, sliced thin
For Serving:
- Wooden skewers, soaked in water
- Fresh parsley for garnish
- Lemon wedges
Preparing Your Lamb
Start by trimming any excess fat from the lamb, leaving just a thin layer for flavor. Cut the meat into uniform 1-inch cubes, making sure each piece is roughly the same size so they cook evenly. Pat the lamb cubes dry with paper towels and season them all over with salt and black pepper. Place the seasoned lamb cubes in a large bowl or zip-top bag.
Making the Perfect Marinade
In a medium bowl, whisk together the soy sauce, olive oil, and red wine vinegar until well combined. Add the brown sugar and whisk until it dissolves completely. Stir in the minced garlic, lemon juice, and Worcestershire sauce. Add the dried rosemary, thyme, and red pepper flakes, mixing everything together thoroughly. The marinade should smell rich and savory.
Marinating the Meat
Pour the marinade over the lamb cubes, making sure every piece gets coated. Add the sliced onion and toss everything together with your hands or a spoon. Cover the bowl tightly with plastic wrap or seal the bag completely. Place in the refrigerator for at least 4 hours, but overnight works even better. Turn the lamb every hour or so if you remember, so all sides get equal time in the marinade.
Getting Ready to Grill
About 30 minutes before cooking, remove the lamb from the refrigerator to come to room temperature. Meanwhile, soak wooden skewers in water for at least 20 minutes to prevent burning. Preheat your grill to medium-high heat. If using a gas grill, heat to about 400 degrees. For charcoal, let the coals burn until they are hot with no flames.
Skewering the Lamb
Remove the lamb pieces from the marinade, but save the liquid. Thread the lamb cubes onto the soaked skewers, leaving small spaces between each piece so they cook evenly. You should get about 8 skewers total. Place some of the marinated onion pieces between the lamb cubes for extra flavor.
Grilling to Perfection
Clean and oil your grill grates to prevent sticking. Place the skewers on the grill and cook for 12 to 15 minutes total, turning them every 3 to 4 minutes. The lamb should develop a nice brown crust on all sides while staying pink and juicy inside. Brush the skewers with the reserved marinade during the last few minutes of cooking for extra flavor.
Checking for Doneness
The lamb chislick is ready when the outside is nicely browned and the internal temperature reaches 130 degrees for medium-rare or 140 degrees for medium. The meat should feel firm but still give slightly when pressed. Avoid overcooking, as lamb can become tough and dry.
Serving Your Chislick
Remove the skewers from the grill and let them rest for 5 minutes before serving. Arrange them on a platter and sprinkle with chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the meat. These are perfect on their own or with grilled vegetables, rice, or a fresh salad.
Tips for the Best Results
Choose lamb leg or shoulder for the most flavor and tenderness. Avoid lean cuts that can dry out quickly. Do not skip the marinating time, as this is what makes the meat so flavorful and tender. If you do not have a grill, you can cook these under the broiler in your oven, turning every 3 minutes. Keep some extra marinade separate from the raw meat if you want to use it for basting during cooking.
