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Tender cubes of mutton marinated in a fragrant blend of yogurt and classic Kashmiri spices, then grilled to smoky perfection. This popular street food from the valleys of Kashmir is a true delight for kebab lovers.
For 4 servings
Prepare the Marinade
Marinate the Mutton
Skewer the Mutton
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Tender cubes of mutton marinated in a fragrant blend of yogurt and classic Kashmiri spices, then grilled to smoky perfection. This popular street food from the valleys of Kashmir is a true delight for kebab lovers.
This kashmiri recipe takes 275 minutes to prepare and yields 4 servings. At 513.88 calories per serving with 48.09g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Grill the Tujji
Rest and Serve
Replace mutton with boneless chicken thighs, cut into cubes. Reduce the marination time to 2-4 hours and grilling time to 10-12 minutes.
Use firm paneer cubes instead of mutton. Marinate for only 30-60 minutes and grill for 6-8 minutes, being careful not to overcook as paneer can become chewy.
Use firm, white fish fillets like kingfish (surmai) or cod. Marinate for 20-30 minutes and grill for 7-10 minutes until just cooked through.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
Spices like turmeric, ginger, and garlic contain compounds with anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Ingredients like curd (a probiotic), fennel, and ginger are known to support digestive health by promoting good gut bacteria and soothing the digestive tract.
One serving of Mutton Tujji (approximately 2-3 skewers) contains around 450-550 calories, primarily from the mutton and the oils used in marination and basting.
Mutton Tujji can be part of a balanced diet. It is an excellent source of high-quality protein and iron. However, it is also high in saturated fat and calories, so it should be enjoyed in moderation, especially for those monitoring their fat intake.
The best cut is boneless leg of mutton or shoulder. These cuts have a good balance of meat and fat, which keeps the kebabs moist and flavorful during grilling.
Yes, you can. You can use a cast-iron grill pan on the stovetop for a similar charred effect. Alternatively, you can bake them in a preheated oven at 220°C (425°F) on a wire rack for 15-18 minutes, turning once.
Heating mustard oil to its smoking point and then cooling it down is a traditional technique that removes its raw pungency. This process mellows the flavor, making it more pleasant and nutty, which is characteristic of many Kashmiri dishes.
Dry kebabs can result from a few things: not marinating long enough, using a very lean cut of mutton, overcooking, or skipping the resting period after grilling. Ensure you marinate for at least 4 hours (overnight is best) and cook just until done.