Jackfruit Shawarma

Name: Jackfruit Shawarma
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 pounds
Ingredients: 4 (20 ounce) cans young green jackfruit in brine, drained; ¼ cup fresh lemon juice; ¼ cup nutritional yeast; 3 tablespoons vegetable oil; 2 tablespoons granulated garlic; 1 tablespoon sesame oil; 1 tablespoon salt; 1 teaspoon salt; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 teaspoon ground allspice; ¾ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; ¼ teaspoon ground black pepper; 1 pinch ground cayenne pepper; 3 tablespoons vegan margarine (such as Earth Balance®), or as needed

4.3

3 Ratings
3 Reviews
1 Photo

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.

Recipe by Mean Vegan Products

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Recipe Summary

prep:

15 mins

cook:

5 mins

total:

20 mins

Servings:

Yield:

2 pounds

Nutrition Info

Directions

Step 1
Slice jackfruit into long triangles. Squeeze out excess moisture over a colander.

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Step 2
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.
Step 3
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

Per Serving:

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

What did you think of this recipe? Share your experience to help others.

Linda M

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.

3 Ratings

5 star values: 1
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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Linda M

05/26/2019

Christopher Dickinson

04/09/2018

I’ll make it again, but put a little less lemon juice. Other than that, very tasty.

Melinda Noll

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!

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Jackfruit Shawarma

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Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Jackfruit Shawarma

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Jackfruit Shawarma

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Jackfruit Shawarma