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Jackfruit Shawarma

Rated as 4.33 out of 5 Stars

"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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20 m servings 250
Original recipe yields 8 servings (2 pounds)


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  1. Slice jackfruit into long triangles. Squeeze out excess moisture over a colander.
  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.
  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; 17.3 17.7 2.6 0 1767 Full nutrition

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Read all reviews 3
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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 on...

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

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!