Ingredients
Makes 6
SHAWARMA ‘MEAT’
LEMON TAHINI SAUCE
TO SERVE
Method
- Drain the jackfruit and thinly slice each piece lengthways, then place in a large bowl. Add the remaining shawarma ‘meat’ ingredients and stir to combine. Cover and refrigerate overnight to marinate, or for at least 2 hours.
- Preheat the oven to 190°C.
- Remove the marinated shawarma ‘meat’ from the fridge and spread out on a baking tray. Roast for 35–40 minutes or until some of the jackfruit edges begin to char slightly. Remove from the oven and set aside.
- To make the lemon tahini sauce, blend all the sauce ingredients with 3–4 tbsp of water, until smooth. Add a little more water if needed.
- To assemble the shawarma, first warm each pita in a dry frying pan over a medium heat for a minute or two, turning halfway through. Place each pita on a plate and smear with a good dollop of hummus. Add sliced lettuce and tomato followed by the shawarma ‘meat’. Add pickles, if using, and then drizzle over the lemon tahini sauce. Fold the bottom of the pita up and then roll to make a wrap, and dig in!
