Vegan Chicken Shawarma Sandwich
Experience the irresistible flavors of the Middle East with this Vegan Chicken Shawarma Sandwich—a plant-based twist on a beloved classic. Tender, spiced jackfruit takes center stage, perfectly marinated in a fragrant blend of cumin, coriander, paprika, and cinnamon, then baked to golden perfection for a satisfying, meaty texture. Wrapped in soft, warm pita bread and loaded with juicy tomatoes, crisp cucumbers, and tangy red onions, it’s finished with a luscious drizzle of vegan yogurt and a sprinkle of fresh parsley. Ideal for a quick, healthy, and flavorful meal, this sandwich is a must-try for vegans and shawarma lovers alike. Perfect for lunch, dinner, or meal prepping, this recipe is ready in under an hour and serves four generously!
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Recipe Information
Ingredients
- 500 grams young green jackfruit (canned, drained)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 4 pieces pita bread
- 1 medium tomato, sliced
- 1 medium cucumber, sliced
- 0.5 medium red onion, thinly sliced
- 0.5 cup vegan yogurt
- 2 tablespoons fresh parsley, chopped
Instructions
Drain and rinse the canned jackfruit. Pat dry with a clean towel or paper towel.
In a large bowl, combine olive oil, garlic powder, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice to create the marinade.
Add the jackfruit pieces to the marinade, ensuring each piece is well coated. Let it sit for at least 15 minutes to absorb the flavors.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Spread the marinated jackfruit evenly on the baking sheet.
Place the sheet in the oven and bake for 25-30 minutes, flipping halfway through, or until the jackfruit is slightly crispy on the edges.
While the jackfruit is baking, prepare the vegetables. Slice the tomato, cucumber, and red onion.
Warm the pita bread in the oven for a few minutes or microwave for about 20 seconds.
Once the jackfruit is done, remove it from the oven and let it cool slightly.
Assemble the sandwiches by placing a generous portion of the jackfruit onto each warm pita. Layer with slices of tomato, cucumber, and onion.
Drizzle a tablespoon of vegan yogurt over the filling and sprinkle with fresh parsley.
Roll or fold the pita bread to enclose the filling, and serve immediately. Enjoy your vegan chicken shawarma sandwich!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 35.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3183 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
