About this Dish
Balochistan's ancient whole-roasted lamb or chicken — marinated only in salt, skewered on iron rods and slow-roasted over a wood fire for hours until the meat falls from the bone. The simplicity is the point — the quality of the animal and the wood smoke do all the work. Quetta's sajji restaurants are considered the benchmark.
IngredientsServes 6
🐑Whole leg of lamb or whole chicken, 1.5–2kg
🧂Rock salt or coarse sea salt, 3–4 tablespoons
🍋Green papaya paste (raw, unripe), 3 tablespoons — acts as a natural tenderiser
🌶️Whole dried red chillies, 4–5 (optional, for mild heat)
🧄Garlic cloves, 6 whole, lightly crushed
🪵Wood charcoal or hardwood chunks (oak or fruit wood), enough to sustain a low fire for 2–3 hours
🫒Neutral oil or ghee, 2 tablespoons, for basting
🍋Lemon juice, from 2 lemons, for finishing
Method
1
Score the lamb leg or whole chicken deeply all over with a sharp knife, making 2–3cm cuts so the salt penetrates right to the bone. Rub rock salt generously into every cut, cavity, and surface — this is the only real marinade, so be thorough.2
If using green papaya paste, rub it into the scored cuts along with the salt to help tenderise the meat. Tuck in the crushed garlic cloves into the deeper cuts. Leave uncovered in the fridge for at least 6 hours, ideally overnight — the longer the better.3
Bring the meat to room temperature for at least 1 hour before cooking. Skewer it lengthways on a long metal rod or thick skewer so it holds its shape and can be rotated; if you don't have a skewer, place it on a wire rack over a deep roasting tray.4
Light your charcoal or hardwood and let it burn down to glowing embers with no open flame — you want steady, even, indirect heat around 150–170°C. The smoke from the wood is essential to authentic sajji flavour, so avoid gas if possible.5
Position the skewered meat over or beside the embers, not directly above a flame. Rotate every 20–30 minutes and baste lightly with ghee or oil once or twice during cooking. A whole leg of lamb needs 2.5–3 hours; a whole chicken needs 1.5–2 hours.6
The meat is ready when the skin is deeply browned and slightly charred in places, the juices run clear, and the meat pulls away from the bone easily. Rest it for 15 minutes before carving — this is critical for juicy results.7
Serve on a large platter with the juices poured over, a generous squeeze of fresh lemon, and naan or roti on the side. Traditional accompaniments are simple: raw onion slices, green chutney, and nothing else that distracts from the smoke.User Reviews
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