Sajji can be derived from many types of meat, but the final say is with chicken. The artful tactics used in display do a great job in advertising for the grill-master.
Just walking into any shop that serves Sajji should already be getting one excited. The meat delight is manifested proudly like a trophy, speared through and held aloft, dripping juices and sizzling on a huge bed of hot coals. Very little seasoning is utilized as it is 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 straight from the tandoor oven.