Mutton Tujji
Smoky, spicy minced mutton skewers from the Kashmir valley, where ground mutton is married with aromatic spices and grilled over an open flame. These charred meat tubes are juicy on the inside and crisp on the outside — a street-food favorite that brings wazwan-style flavors right to your summer barbecue.
For 4 servings
- prep · ~2 min
Prepare the mutton and aromatics.
1.In a food processor, pulse the mutton mince for 30 seconds until slightly pasty.2.Add chopped onion, green chili, garlic, ginger, coriander, and mint to the food processor.3.Pulse until onion and herbs are finely ground and fully mixed into the mutton (1-2 min).TIPKeep an eye on the texture — it should be a coarse emulsion, not a smooth paste. Over-processing makes the tujji dense. - mix · ~3 min
Season the kebab mixture.
1.Transfer the mutton mixture to a large mixing bowl.2.Add the egg, garam masala, cumin powder, coriander powder, red chili powder, and salt.3.With clean hands, knead the mixture vigorously for 2-3 minutes until it turns sticky and cohesive.TIPKneading is key — it develops the myosin in the meat and ensures the tujji hold together on the grill without any binding fillers. - prep · ~5 min
Preheat the grill and shape the tujji.
1.Light a charcoal grill and let the coals burn until covered with white ash, or heat a grill pan over medium-high.2.Divide the meat mixture into 8 equal portions (about 2 tablespoons each).3.Grease your palms with a drop of mustard oil; roll each portion into a ball, then elongate into a thick sausage shape.4.Thread each shaped sausage onto a metal skewer, pressing gently to secure.TIPChill the skewers in the fridge for 10 minutes if the meat feels soft — this firms up the fat and prevents breakage on the grill. - grill · ~8 min
Grill the mutton tujji.
1.Brush the skewers lightly with mustard oil on all sides.2.Place skewers directly over hot coals or on the hot grill pan.3.Grill for 6-8 minutes, turning every 2 minutes with tongs, until the meat is deeply charred in spots and cooked through.4.Brush once more with oil halfway through cooking.TIPFor the signature smoky flavor, place a red-hot piece of charcoal in a small steel bowl, add a drop of mustard oil, and set the bowl among the skewers on the grill — cover for 2 minutes. - serve · ~2 min
Rest and serve the tujji.
1.Slide the tujji off the skewers onto a warm serving plate.2.Let them rest for 2 minutes so the juices settle.3.Squeeze lemon juice on top and serve immediately with onion rings and mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mutton from the shoulder or leg for the best balance of fat and flavor.
- 2Chill the shaped skewers for 10 minutes if the mixture feels too soft to handle.
- 3Grill over medium-hot coals, not raging flames, to cook through without burning.
- 4Brush with mustard oil twice during grilling for a crisp, charred exterior.
- 5Rest the cooked tujji for 2 minutes before serving to lock in juices.
Adapt it for your goals.
Chicken Tujji
Substitute minced chicken for mutton; reduce grilling time by 2 minutes to avoid drying out. A lighter, poultry-friendly version that still delivers the smoky wazwan essence.
High Protein, No EggHigh-Protein, No-Egg
Skip the egg and add 1 tablespoon of chickpea flour (besan) as a binder. Ideal for those avoiding eggs or wanting a leaner, protein-dense kebab without compromising texture.
Gluten FreeGluten-Free
Naturally gluten-free, but ensure your garam masala and spices are certified gluten-free. Perfect for gluten-sensitive eaters craving authentic Kashmiri street food.
Why this is on our healthy list.
Rich in High-Quality Protein
Mutton provides complete protein with all essential amino acids, supporting muscle repair and satiety.
Iron-Rich for Energy
Mutton is a good source of heme iron, which helps prevent fatigue and supports healthy blood circulation.
Digestive Herbs and Spices
Mint, coriander, ginger, and cumin aid digestion and add anti-inflammatory properties without extra calories.
Low in Refined Carbs
This recipe has no breadcrumbs or flour, making it naturally low-carb and suitable for grain-free diets.
Frequently asked questions
The mixture likely wasn't kneaded enough to develop stickiness. Knead for a full 2-3 minutes; if still soft, chill the skewers for 10 minutes before grilling.
