This jackfruit chick un shawarma is the perfect filler for a gyro or wrap, pizza topping, taco, lasagna, enchilada, or any recipe calling for a savory and meaty gluten-free ingredient.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
8
Yield:
2 pounds
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice jackfruit into long triangles. Squeeze out excess moisture over a colander.

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  • Mix lemon juice, nutritional yeast, vegetable oil, garlic, sesame oil, 1 tablespoon plus 1 teaspoon salt, cumin, paprika, allspice, turmeric, cinnamon, pepper, and cayenne pepper in a large bowl. Add jackfruit; mix and knead thoroughly to coat with lemon juice mixture.

  • Melt vegan margarine in a large skillet over medium heat. Cook jackfruit in batches until heated through, about 5 minutes.

Cook's Notes:

The seasoned jackfruit is ready to cook immediately, but flavors will mingle more if you cover it and refrigerate for a few hours or overnight.

Avoid overcooking jackfruit; it becomes mealy and mushy, losing the texture for which it is valued.

Nutrition Facts

250 calories; protein 2.6g; carbohydrates 17.7g; fat 17.3g; sodium 1766.7mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/26/2019
This recipe is much too salty. I was going to only put the one tablespoon of salt into the mix, but being the first time making this, I went ahead with the whole am't. BIG MISTAKE! Probably one to 2 TEASPOONS are all you need. I only had about 3TBSP of lemon juice, but that seemed fine. I mixed the ingredients then let them set in a covered nonplastic bowl for about 2 hrs, until we were ready to eat, hoping to give the flavors time to meld. The flavors were very good tasting, except for being over powered by too much salt. I would make this again. Served it with mixed cooked rice, but could have served it with any wrap or added a vegetable. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/26/2019
This recipe is much too salty. I was going to only put the one tablespoon of salt into the mix, but being the first time making this, I went ahead with the whole am't. BIG MISTAKE! Probably one to 2 TEASPOONS are all you need. I only had about 3TBSP of lemon juice, but that seemed fine. I mixed the ingredients then let them set in a covered nonplastic bowl for about 2 hrs, until we were ready to eat, hoping to give the flavors time to meld. The flavors were very good tasting, except for being over powered by too much salt. I would make this again. Served it with mixed cooked rice, but could have served it with any wrap or added a vegetable. Read More
(2)
Rating: 5 stars
03/27/2020
I halved the amount of jackfruit and added a sauce of non-dairy plain yogurt, lemon juice, garlic powder, and dried mint and served it over rice. It was incredible! Read More
(1)
Rating: 4 stars
04/10/2018
I ll make it again but put a little less lemon juice. Other than that very tasty. Read More
(1)
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