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Sajji is a native dish of Pakistan's desert province of Balochistan. It consists essentially of lamb in skewers, which is marinated in salt alone. Sometimes, the preparation is covered with the paste of green papaya, stuffed with cooked rice and then roasted over coals. The savory meat dish is quite delectable and is a popular street food across Pakistan.

Origin of the Sajji Recipe

Apart from the fact that it has a Pakistani origin, little more is known about how the dish came into being. It is believed to have been an important part of the Eid celebration feast. Over the years, the dish has been recognized as one of the most important preparations of the Pakistani cuisine and it is relished by people all over the world.

Common Ingredients Used For the Dish

When traditionally prepared, Sajji requires ingredients for three steps of marinating, preparing and cooking. Lamb leg with skin, salt, white vinegar, ginger garlic paste, cumin seeds, cardamom, coriander seeds, cloves, black pepper, fennel seeds and green cardamom are the basic traditional ingredients used for preparations. Quantities change based on requirement and preferences.

Sajji Recipe- Preparation Overview

The process of making Sajji is divided into three parts: marinating, preparation and cooking. In all, the preparation time is about 2 to 2 1/2 hours and the cooking method is generally roasting. The lamb (or chicken) leg is first marinated and then prepared for roasting. Once the meat is done, it is ready to be served. It is worth mentioning that the meat for the dish is considered done and ready for consumption when it is 'rare'.

Serving and Eating Sajji

A wholesome meal in itself, the preparation is generally served as a part of a major lunch or dinner meal. It can be served all by itself or as a part of the main course. The dish is a popular Eid preparation and is a part of the grand feast held on the special day. Kaak, roti or naan is served alongside the dish. The breads are baked in an oven, wrapped around a stone.

Variations of the Dish

A spicier version of the dish is prepared in Karachi, Islamabad and Lahore. This variation of Sajji uses chicken instead of lamb and is roasted until it is medium or well-done.


Quetta Sajji House and Food Street are famous outlets in Karachi and Lahore which sell the dish..