This one is less recipe and more amalgamation of three of my fav recipes on this blog. It all comes together to make a version of my favourite Pakistani street food: garlic mayo rolls.
Take one part chicken hariyali
Mix with one part garlic mayo (recipe below)
Sprinkle with my tangy masala
Roll it all up in a fresh cooked paratha (I like these ones if I’m indulging) warm pita, lettuce wrap or other edible rolling vessel. And eat.
Totally inspired by the garlic mayo rolls I gorged on when I visited the Pakistani markets in Karachi (Khada Market is what comes to mind for those that know what I am talking about).
For those that know, give it a try and let me know how it compares to the real deal? I want to know!
Garlic Mayo Rolls
Inspired by the popular Pakistani street food. These are easy to make ahead and probably even easier to eat.
Servings 4
Ingredients
- 1 portion Chicken Hariyali Recipe (See link below, or just use your fav grilled chicken recipe – you need about 2 lbs of chicken)
- 4 tbsp garlic mayo (recipe linked below)
- 2 tsp tangy masala (recipe linked below)
- 4 Paratha (pita, tortilla, or if whole30/ paleo go for a lettuce wrap)
- 4 leaves lettuce (or a handful of baby spinach leaves)
Instructions
- Marinate and grill your chicken according to the recipe.
- Heat up your paratha or pita, if using
- Spread with garlic mayo, top with lettuce or spinach leaves. Add chicken, and a sprinkle of tangy seasoning.
- Roll and eat!
Notes
These are great to make ahead and refrigerate for later. I like to roll them on a sheet of parchment so that they are ready to grab and go.
Easy Garlic Mayo
Tangy and garlicky. Just the way it should be.
Servings 1 cup
Ingredients
- 1/2 cup Mayonaise
- 2 tbsp lemon juice (about half a lemon)
- 1 tbsp garlic powder
- 1/2 tsp mustard powder
- salt & pepper (to taste)
Instructions
- Mix all the ingredients together and serve. Will keep well in the fridge for as long as your mayo is good for.
Chicken Hariyali (Green Chicken)
A fun green twist on a simple grilled chicken.
Servings 4
Ingredients
- 1 cup baby spinach (or two big handfuls)
- 1/2 cup cilantro leaves
- 1 lemon , juiced
- 1-2 inch fresh ginger , crushed
- 6-7 cloves garlic , crushed
- 1-2 jalapeños (or green chillies)
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 1 1/2 tsp garam masala (see my recipe link below)
- 2 tbsp avocado oil
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp yogurt / coconut cream (Greek, coconut or use coconut cream – the thick creamy part on top of a can of coconut milk)
- 4 chicken breasts cut into large 2 inch cubes (about 3 lbs)
- Bamboo skewers*
Instructions
- In a blender or food processor, blend the spinach, cilantro, lemon juice, ginger, garlic and jalapeños till smooth.
- In a large bowl mix the blended green stuff with the rest of the ingredients (spices, yogurt/coconut cream, and chicken)
- Let this mixture sit for at least 30 mins to overnight in the fridge.
- When ready to bbq, heat up your grill or grill pan, skewer the chicken and grill!
Notes
We served this with grilled asparagus and a simple green salad with a balsamic vinaigrette.
*Soak the bamboo skewers in water for 5-10 mins before you are ready to BBQ so they don’t burn.
Also, try my garam masala seasoning in this recipe.
Tangy Masala Spice Blend
Get tangy with this spice blend that adds at little extra something to any of your everyday dishes. Try it on fries, or roasted veggies.
Servings 1 tbsp
Ingredients
- 1 tsp dried pomegranate powder
- 2 tsp amchoor (dried mango) powder (for a tangier blend feel free to add more!)
- 1 tsp garlic salt (or half-half garlic powder to salt)
- 1/2 tsp red chilli powder
- 1/4 tsp mustard powder
- 1/2 tsp garam masala (optional – see recipe link below – use this for more of a 'masala' flavour)
Instructions
- Mix all of the ingredients together and store in an air tight container. Will keep for upto 6 months.
Notes
Liberally sprinkle this on everything! My personal favourite is taking regular fries and sprinkling this on top to make them tangy fries!
Add a 1/2 tsp of garam masala, and you can have a more tangy masala flavour – goes great sprinkled on daal or roasted potatoes!
