Seekh Tuji — the smoky soul of Kashmiri street food. Skewered over charcoal by riverside vendors or in backyard barbecues, these succulent tikkas are marinated in a fiery spice blend, bursting with flavour and tradition.
Ingredients #
- Mutton boneless or chicken quarter legs – 1 kg
- Mustard oil – a few tablespoons (for frying chili powder and marination)
- Red chili powder – 1 tbsp
- Curd – 1 cup
- Vinegar – 2 tbsp
- Ginger garlic paste – 1 tbsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tbsp
- Turmeric powder – ½ tsp
- Black pepper powder – ½ tsp
- Meat masala – 2 tbsp
- Salt – to taste
Method #
- Heat mustard oil and briefly fry the red chili powder to bring out its colour and aroma.
- In a large bowl, mix the fried chili oil with curd, vinegar, ginger garlic paste, and all other spices.
(Tip: Roast whole coriander, cumin, and pepper seeds before grinding for extra depth of flavour.) - Add the meat and coat it thoroughly.
- Leave to marinate overnight in the fridge.
- Thread onto skewers and grill until cooked through and slightly charred.
- Serve hot with chutney, naan, or saffron rice.