Sajji

Sajji is a popular Pakistani dish from the Balochistan province. It is made up of marinated, skewered, and roasted lamb or chicken. The meat is typically marinated in salt, but it can also be stuffed with potatoes and rice or combined with green papaya paste.

It is commonly prepared with whole lamb or chicken, or large pieces of lamb or goat (like the leg of a goat). Whole lambs, chickens, and other meats are skewered, marinated in simple spices, and roasted over coals. They are occasionally stuffed with rice. It's the brown version of a regular rotisserie chicken. The Sajji is juicy and moist on the inside, with a crisp skin on top!

Whole chickens are traditionally roasted over an open fire, with the burning wood imparting a smoky flavor to the meat. When properly prepared, the meat should be crisp on the outside while remaining juicy and tender on the inside, and customers frequently squirt lemon juice over the meat before eating. Sajji is best served with rice, naan bread, and raita dip.