🇵🇰 Pakistan recipe
Sajji
Sajji is the crown jewel of Balochi cuisine, a whole roasted lamb or chicken marinated simply with salt and stuffed with rice, then roasted on a vertical skewer over an open wood fire until the skin is crackling crisp and the meat is succulent and smoky. This primal cooking method is one of Pakistan's oldest and most dramatic culinary traditions, evoking the vast deserts and ancient hospitality of Balochistan province.
Prep30 mins + overnight marination
Cook1-2.5 hrs
Serves6
Difficultyhard
Ingredients
- 1 whole chicken (1.5kg) or 2kg leg of lamb
- 200g basmati rice, soaked for 30 minutes (for stuffing)
- 3 tablespoons salt
- 2 tablespoons papaya paste (raw papaya, blended) — for tenderizing
- 1 tablespoon turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon black pepper, coarsely ground
- Wooden or metal skewer for roasting
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 440
- Protein
- 38 g
- Carbs
- 4 g
- Fat
- 30 g
