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Roasted Jackfruit Shawarma

Source: My Goodness Kitchen | Serves: 3 | Time: 50 min + chill time

Roasted Jackfruit Shawarma

Changes: used bottle lemon juice; replace lettuce with spinach


Young #jackfruit "meat" from 1 (20 oz) can of jackfruit

1 1/4 cups cooked #chickpeas

1 tbsp lemon juice

2 tbsp EVO

2 garlic cloves, peeled and minced

1/2 tsp sea salt

1/2 tsp black pepper freshly ground

1 tsp ground cumin

1/2 tsp smoked paprika

Dash of turmeric

1/4 tsp ground cinnamon

1/2 large red onion peeled and finely sliced

1 tbsp fresh parsley finely chopped

Lemon Tahini Sauce

1 garlic clove

2 tbsp lemon juice

1/4 cup tahini

1/4 tsp sea salt

2 tbsp water

1/2 tsp sumac

To Serve

3 pita breads

Sliced #spinach

Fresh sliced #tomatoes




Strain the brine from the canned young jackfruit. Thinly slice each triangle lengthways and pop them in a large bowl.

Add the chickpeas and the remaining shawarma "meat" ingredients and stir to combine. Cover with a clean cloth or cling film and refrigerate for at least 2 hours or overnight.

Preheat oven to 375 degrees F.

While the oven is heating, remove the marinated jackfruit from the fridge and spread it out over a roasting pan or tray.

Place the tray in the oven and roast for 35-40 minutes or until some of the jackfruit edges are slightly charred. Remove from the oven when roasted.

While the jackfruit is roasting, add the lemon tahini sauce ingredients to a blender and blend until smooth. Add more water if needed to thin out. Transfer to a jar.

To serve the vegan shawarma, warm a pita gently on a dry pan over medium heat for a minute or two, turning halfway through. Remove from the heat and lay the pita on a plate or board and smear with a good dollop of hummus. Add the sliced lettuce and tomato followed by a good handful of the roast jackfruit and chickpea mixture. Add pickles - if you're adding them - and drizzle with a little lemon tahini sauce.

Fold the bottom of the pita up and then roll from the side to make a wrap.

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