Sajji Recipe (Chicken or Lamb)

Ingredients:

• For the Chicken/Lamb:

  • 1 whole chicken (about 1.5 to 2 kg) or 1 whole lamb leg (around 1.5 to 2 kg)

  • 2 tablespoons salt

  • 2 tablespoons black pepper (freshly ground)

  • 2 tablespoons lemon juice

  • 2 tablespoons white vinegar

  • 1 tablespoon cumin powder

  • 1 tablespoon coriander powder

  • 1 tablespoon red chili flakes (optional)

  • 2-3 tablespoons melted butter or ghee (for basting)

  • 3-4 skewers (for roasting)

• For Serving:

  • Naan or chapati

  • Raita (yogurt sauce)

  • Salad (onion rings, tomatoes, cucumbers)

Instructions:

1. Prepare the Meat:

   • Wash the whole chicken or lamb leg thoroughly and pat it dry with a clean towel.

   • Using a knife, make small incisions all over the meat to allow the marinade to penetrate deeply.

2. Marinate the Meat:

   • In a small bowl, mix the salt, black pepper, cumin powder, coriander powder, red chili flakes (if using), lemon juice, and white vinegar to form a marinade.

   • Rub the marinade generously all over the chicken or lamb leg, making sure it gets into the incisions.

   • Let the meat marinate for at least 4 hours, or ideally, overnight in the refrigerator for the best flavor.

3. Roasting the Sajji:

   • If using an oven:

     • Preheat the oven to 180°C (350°F).

     • Place the marinated chicken or lamb leg on a baking tray lined with aluminum foil.

     • Roast in the preheated oven for 60-90 minutes (for chicken) or 2-3 hours (for lamb), depending on the size of the meat. Make sure to turn the meat halfway through for even cooking.

     • Baste the meat with melted butter or ghee every 20-30 minutes to keep it moist and flavorful.

   • If using a barbecue or grill:

     • Skewer the marinated chicken or lamb leg and place it on the grill.

     • Roast on low heat for 60-90 minutes (for chicken) or 2-3 hours (for lamb), turning occasionally and basting with melted butter or ghee.

   • If using a traditional sajji pit (rotisserie style):

     • Skewer the marinated meat and place it in a rotisserie oven or pit. Roast for the same time, rotating regularly for even cooking and basting occasionally.

4. Check for Doneness:

   • The chicken or lamb should be cooked through and have a crispy, golden-brown exterior. You can use a meat thermometer to check the internal temperature, which should be 165°F (75°C) for chicken and 145°F (63°C) for lamb.

5. Serving:

   • Once the sajji is fully cooked, remove it from the oven or grill and let it rest for 10 minutes before carving.

   • Serve hot with naan or chapati, raita, and a fresh salad.

Enjoy your traditional Sajji, a perfect blend of simple spices and rich flavor!