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A plate of jackfruit meat on a pita bread

Vegan Shawarma

Grab a napkin because this Vegan Shawarma made with roasted jackfruit is wonderfully messy, completely addictive and 100% carnivore-approved.
4.74 from 19 votes
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Course: Lunch | Main
Cuisine: Middle Eastern
Diet: Gluten Free | Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinating Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 6
Calories: 243kcal
Author: Amanda Logan

Equipment

  • roasting pan

Ingredients 

Shawarma "Meat"

  • 550 grams young jackfruit "meat" from 2 (20 oz) cans of jackfruit
  • 400 grams / 2.5 cups cooked chickpeas
  • 1 juice of 1 lemon
  • ¼ cup olive oil good quality
  • 3 garlic cloves peeled and minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper freshly ground
  • 2 teaspoon ground cumin
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon turmeric optional
  • ½ teaspoon ground cinnamon
  • 1 large red onion peeled and finely sliced
  • 2 tablespoon fresh parsley finely chopped

Lemon Tahini Sauce

  • 1 garlic cloves
  • ¼ cup lemon juice
  • cup tahini
  • ½ teaspoon sea salt
  • 3-4 tablespoon water
  • ½ teaspoon ground cumin or sumac

To serve

  • 6 pita breads
  • 1 and ½ cups thinly sliced lettuce
  • 2 fresh tomatoes sliced
  • cup hummus
  • pickles

Instructions

  • Strain the brine from two cans of 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 190 degrees C (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. Grab and napkin and dig in!

Notes

The nutritional breakdown is for the jackfruit and chickpea shawarma mix only as flatbreads vary so much in size and calories. You can also choose your fillings as you like or simply serve with rice. 
Assuming 6 servings.

Nutrition

Calories: 243kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 261mg | Fiber: 5g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 2mg
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