Mutton Tujji

Name: Mutton Tujji
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g mutton (shoulder or leg, minced twice (medium-fine)); 1 pcs onion (medium, roughly chopped); 3 pcs green chili (roughly chopped); 6 pcs garlic (cloves, roughly chopped); 1 inch ginger (roughly chopped); 3 tbsp coriander leaves (roughly chopped); 2 tbsp mint leaves (roughly chopped); 1 pcs egg; 1 tsp garam masala; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch hot red chili powder; 0.5 tsp salt; 2 tbsp mustard oil (for brushing and grilling); 1 tbsp lemon juice (for serving)

RATING

4.4/5(31)

TASTE SCORE

8/10

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.

PREP

25m

COOK

15m

SERVES

2 PIECES

459 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use mutton from the shoulder or leg for the best balance of fat and flavor.
2
Chill the shaped skewers for 10 minutes if the mixture feels too soft to handle.
3
Grill over medium-hot coals, not raging flames, to cook through without burning.
4
Brush with mustard oil twice during grilling for a crisp, charred exterior.
5
Rest the cooked tujji for 2 minutes before serving to lock in juices.

RECIPE VARIATIONS

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 Egg

High-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 Free

Gluten-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.

HEALTH BENEFITS

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.

QUESTIONS?

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.

PAIRS WELL WITH