Jackfruit Shawarma Recipes

VEGAN SHAWARMA

Steps:

• 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!

VEGAN KEBAB

Steps:

• You can watch the video in the post for visual instructions.Add dried jackfruit (I used these jackfruit chips) to a bowl and pour in enough hot water. Let soak for 10-15 minutes, then drain. Skip this step if using canned young jackfruit.
• Slice the jackfruit into strips. If using canned young jackfruit, shred the pieces by hand (or fork). You could also use a food processor and pulse just a few times.
• Add all marinade ingredients to a bowl and stir with a whisk or spoon. Add the jackfruit and let it marinate for at least 15 minutes (the longer the better).
• Meanwhile, make the vegan yogurt sauce by simply combining all yogurt ingredients in a bowl. Also, slice the tomato, cucumber, onion, and shred the cabbage.
• Heat oil in a skillet and add the marinated jackfruit. Cook for about 10 minutes. Meanwhile, you can heat the bread in the oven or in a toaster.
• Cut open the buns or flatbread and add the jackfruit plus the other veggies (sliced tomato, cucumber, cabbage, lettuce), and the vegan yogurt sauce. Sprinkle with red pepper flakes and enjoy!

JACKFRUIT SHAWARMA

Steps:

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