A Guide to Balochi Sajji

Origins in Balochistan

Sajji began as a shepherds' dish: a whole lamb or chicken, salted, skewered on a wooden stake and leaned beside a fire of dried wood for hours. The meat cooks in radiant heat rather than direct flame, which is why good sajji is juicy inside and lacquered outside.

Traditionally the only seasoning is salt. Modern restaurants add a marinade of lemon, green papaya paste and a light spice rub, and serve it with kaak (a hard wheat bread) or rice.

Chicken sajji vs matka sajji

Our grill chicken sajji is a whole bird marinated and roasted until the skin crisps. It arrives whole or jointed and is meant to be shared by two to three people.

Mutton matka sajji is a different animal. The mutton is sealed in a clay matka and slow-cooked so it steams in its own fat and juices. It is sold by the kilogram and is richer, softer and more intensely flavoured.

Our grill chicken sajji is a whole bird marinated and roasted until the skin crisps. It arrives whole or jointed and is meant to be shared by two to three people.

Ordering tips

Sajji takes time. If you are coming with a group, call ahead or send a WhatsApp message so your order can start before you arrive.

Eat it with the sajji masala sprinkled on top, raw onion, lemon and a cold drink. Keep the gravy dishes for another night; sajji does not want competition.