👨‍🍳 Instruktioner

1. 1

   Prepare the lamb or chicken. For lamb, make deep incisions all over the meat. For chicken, spatchcock it.

   💡 Proffstips: Ensures even cooking and marinade penetration.
2. 2

   In a bowl, mix salt, black pepper, roasted cumin, red chili powder, garlic paste, ginger paste, and lemon juice to form a thick marinade.

   💡 Proffstips: Taste the marinade to ensure it's well-seasoned.
3. 3

   Rub the marinade thoroughly into the meat, ensuring it gets into all the incisions.

4. 4

   Marinate for at least 4-6 hours, or preferably overnight, in the refrigerator.

5. 5

   Skewer the marinated meat securely. For lamb, use a large, sturdy skewer. For chicken, use a rotisserie spit or skewer.

   💡 Proffstips: Ensure the meat is balanced on the skewer for even rotation.
6. 6

   Cook over an open flame (charcoal grill or fire pit) or in a tandoor, rotating continuously. Baste with ghee or oil every 30-45 minutes.

   💡 Proffstips: Maintain a consistent medium heat. The goal is slow roasting.
7. 7

   The sajji is ready when the meat is deeply browned, tender, and cooked through. Internal temperature should reach 74°C (165°F) for chicken or 63°C (145°F) for lamb.

   💡 Proffstips: A meat thermometer is the most reliable way to check for doneness.
8. 8

   Rest the sajji for 15-20 minutes before carving and serving hot.