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Jackfruit Shawarma 'Chicken'

Jackfruit 'Chicken' Shawarma

The Elegant Economist
This plant-based vegan shawarma 'meat' is made from green jackfruit, and is perfect for wraps, bowls, and other dishes.
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Prep Time 5 minutes
Cook Time 1 hour
Marinating Time 1 hour
Total Time 2 hours 5 minutes
Course Barbecue, Dinner, Lunch, Main Course
Cuisine Arabic, Lebanese, Levantine, Middle Eastern
Keyword how to cook jackfruit, how to make jackfruit chicken, jackfruit shawarma, shawarma, vegan shawarma, vegetarian shawarma

Equipment

  • Baking sheet
  • Foil

Ingredients
  

  • 2 20 oz tins of young green jackfruit in brine (2x 560g tins)
  • 2 Tbsp shawarma spice (recipe below)
  • 2 Tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp coarse sea salt

Instructions
 

  • Drain your jackfruit and rinse thoroughly. Drain for a few minutes to remove any excess water.
    Raw Green Jackfruit
  • Coat your jackfruit in shawarma spice and add your oil, vinegar, and salt. Marinate for at least an hour, or up to 24 hours.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with foil.
  • Place your marinated jackfruit on the sheet and bake for 45 minutes. After 45 minutes use two forks to shred the jackfruit. Return to the oven for an additional 15 minutes, or until the texture of the jackfruit is like dry shredded chicken.
  • Remove from the oven, cool, and freeze - or for immediate use, place under the broiler for 2-4 minutes until smoky and crispy.

Notes

Can be frozen for up to 3 months. Defrost and place under the broiler for 5 minutes or so until reheated.