Sajji can include many types of meat, but usually it’s made with chicken. The artful tactics used in display do a great job in advertising for the grill-master. If you’re like me, you may find yourself being drawn over in a trance, floating from across the street.
Just walking into any shop that serves sajji should already be getting you excited. Your meat dish displayed proudly like a trophy, speared through and held aloft, dripping juices falling and sizzling on a huge bed of hot coals.
Very little seasoning is used as its all about two things – the charcoal heat, and quality of the meat. As with most Pakistani food restaurants, sajji is served with a stack of piping hot roti bread, straight from the tandoor oven.
We had this wonderful dish a few times, my favorite was in Lahore eating sajji with biriyani sitting street-side, enjoying the food with owner of Khalifa Balochi Sajji himself.
wow, amazing