Chislic is a meat dish originating from South Dakota. It consists of deep-fried cubes of mutton, lamb, beef, or venison that are sprinkled with garlic salt and served with toothpicks. The dish is typically accompanied by crackers on the side. The cubes of meat should be served rare to medium-rare.

Most theories about the origin of chislic connect it with Russian emigrants, where shashlik (skewered pork) was quite popular. In South Dakota, chislic is regularly served in pubs, bars, informal restaurants, and numerous households. There are also some regional variations of the dish: in Pierre, the meat is battered; in Sioux Falls, it is lightly dusted with flour before deep-frying; in the area of Watertown, ranch dressing is sometimes served on the side, while Lawry’s Seasoned Salt is mandatory in the area of Redfield.