Sajji Recipes
Whole marinated lamb or chicken, skewered and slow-roasted over coals. Balochistan's signature dish.
What is Sajji?
Whole marinated lamb or chicken, skewered and slow-roasted over coals. Balochistan's signature dish.
Regional Variants at a Glance
| Variant | Region | Prep | Cook | Difficulty | Serves |
|---|---|---|---|---|---|
| Balochi Sajji — Whole Roasted Chicken | Balochistan | 20m | 1h | Medium | 4 |
| Chicken Sajji — Quetta Style | Balochistan | 30m | 1h 30m | Hard | 4 |
| Fish Sajji — Makran Coast Style | Balochistan | 20m | 45m | Medium | 4 |
| Sajji with Yogurt Chutney Sauce | Balochistan | 40m | 2h | Medium | 6 |
All Sajji Recipes
Balochi Sajji — Whole Roasted Chicken
Balochi Sajji is a whole chicken marinated in just salt and basic spices, skewered on a long stick, and slow-roasted vertically over a wood fire until the skin crisps and the meat falls off the bone. This is Balochistan's most iconic dish — minimalist, ancient, and absolutely extraordinary.
Chicken Sajji — Quetta Style
Quetta's legendary whole-chicken sajji — marinated in just salt and papaya paste, skewered on a seekh (iron rod) and slow-roasted over wood fire. This is Balochistan's gift to the grilling world, a recipe almost impossible to find explained properly in English.
Fish Sajji — Makran Coast Style
From Balochistan's 760km Makran coastline comes this extraordinary whole-fish sajji — a coastal variation that the rest of Pakistan barely knows exists. Large sea fish skewered and roasted over driftwood coals with nothing but salt and lime.
Sajji with Yogurt Chutney Sauce
Traditional Balochi lamb sajji served with the classic tangy yogurt-herb sauce that Quetta restaurants keep as their closely guarded secret. The sauce transforms sajji from great to legendary.