South Dakota Chislic Skewers on Arteflame Grill

Introduction

Bring a South Dakota classic to life with these perfectly seared Chislic Skewers, grilled using the unmatched heat and versatility of the Arteflame grill. This traditional dish of marinated beef or lamb cubes delivers crispy exteriors and juicy, tender insides. With reverse searing on the Arteflame’s 1,000°F center grill grate and final cooking on the sizzling flat top, every skewer bursts with flavor.

Ingredients

• 2 lbs of beef sirloin or leg of lamb, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp butter (for grilling)
• 1 tbsp seasoned salt (for sprinkling after grilling)
• Wooden or metal skewers

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the Arteflame grill and soak them with vegetable oil.
2. Stack firewood over the napkins and light them.
3. Let the grill heat for about 20 minutes until the center grate reaches a searing temperature of around 1,000°F and the flat cooktop is evenly hot.

Step 2: Marinate the meat

1. In a large bowl, combine soy sauce, Worcestershire sauce, garlic, black pepper, paprika, and red pepper flakes.
2. Add the cubed meat and toss to coat evenly.
3. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for extra flavor).

Step 3: Skewer the meat

1. Thread the marinated beef or lamb cubes onto skewers, leaving a small space between each piece to ensure even cooking.

Step 4: Sear the meat

1. Add butter to the flat top near the center grill grate to melt.
2. Place skewers directly on the center grate and sear for about 1-2 minutes per side to lock in the juices.

Step 5: Finish cooking on the flat top

1. Move the seared skewers to the flat cooktop surrounding the grate to finish cooking over medium-high heat zones.
2. Rotate skewers occasionally until the internal temperature of the meat reaches 15°F below your desired final temperature (e.g., 130°F for medium rare).
3. Remove skewers and let rest for 5 minutes. Meat will finish cooking during rest.

Step 6: Season and serve

1. Sprinkle the cooked skewers generously with seasoned salt just before serving.
2. Serve hot off the grill.

Tips

• Butter gives grilled meats a richer, deeper flavor – use it instead of oil.
• Use hotter zones for searing and cooler edges for finishing – Arteflame’s perfect temperature zones make this easy.
• Always pull meat at 15°F below target temp to allow for carryover cooking.
• Don’t overcrowd skewers – even spacing helps each cube cook evenly.
• The Arteflame grill is large enough to grill vegetables or flatbreads alongside your skewers to complete the meal.

Variations

1. Garlic Herb Chislic: Add 1 tbsp of chopped fresh rosemary and thyme to the marinade for a savory, herbal twist.
2. Asian Style Chislic: Marinate the meat in a mix of soy sauce, sesame oil, ginger, and a splash of rice vinegar. Sprinkle with sesame seeds before serving.
3. BBQ Chislic: Brush your favorite barbecue sauce on the skewers right after searing and cook briefly on the flat top to caramelize the sauce.
4. Spicy Chipotle Chislic: Add 1 tbsp of pureed chipotle peppers in adobo sauce to the marinade for a smoky heat infusion.
5. Greek-style Chislic: Use a marinade of olive oil, lemon juice, oregano, and garlic. Serve with a side of tzatziki sauce.

Best pairings

• Grilled flatbread with garlic butter on the outer cooktop zone
• Charred corn with lime and cotija cheese
• Arteflame-grilled sweet potatoes or squash medallions
• A bold red Zinfandel or a dark lager beer
• Fresh cucumber salad with vinegar and red onions

Conclusion

South Dakota Chislic Skewers are an easy and flavorful way to experience true American grilling heritage. Cooking them on the Arteflame grill with its high-temp center grate and multi-zone flat top ensures the perfect texture—crispy outside and juicy inside—every time.