Shawarma

Shawarma is a Middle Eastern dish made from meat that is marinated in aromatic spices, lemon and garlic. This vegan shawarma combines some juicy young jackfruit with chickpeas marinated in aromatic spices, lots of garlic, olive and lemon. Recipe is adapted from My Goodness Kitchen and serves 6.

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

• 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 clove, minced

• ¼ cup lemon juice

• ⅓ cup tahini

• ½ teaspoon sea salt

• 4-5 tablespoons water

• ½ teaspoon ground cumin or sumac

To serve

• 6 pita breads

• 1 and ½ cups thinly sliced lettuce

• 2 fresh tomatoes sliced

• ⅓ cup hummus

• pickles

Instructions

1. Strain the brine from two cans of young jackfruit. Thinly slice each triangle lengthways and pop them in a large bowl.

2. 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.

3. Preheat oven to 375 degrees F.

4. While the oven is heating, remove the marinated jackfruit from the fridge and spread it out over a roasting pan or tray.

5. 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.

6. While the jackfruit is roasting, stir the lemon tahini sauce ingredients together (either by hand, or use a blender for a smoother consistency). Add more water if needed to thin out.

7. To serve the vegan shawarma, warm each pita gently on a dry pan over medium heat for a minute or two, turning halfway through. Remove from the heat and cut each pita in half so each pita is now two pockets. Smear a good dollop of hummus inside each pocket. 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. Enjoy!

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