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Celebrating Sajji on #BalochCultureDay - an important part of the culinary heritage of the Baloch people, a popular dish in the region and beyond. A thread: 
Sajji is believed to have been developed as a way to cook whole animals, like lamb or chicken, in a slow and steady fashion over hot coals. This method of cooking ensures that the meat is tender and juicy.
The spices used in the marinade add a rich and flavorful taste to the dish, and usually include cumin, coriander, turmeric, and red chilli powder, along with salt and sometimes garlic.
