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Ingredients

Shawarma Paste

  • 2 tbsp Chopped garlic
  • 1/2 Yellow onion diced
  • 6 tbsp Olive oil
  • 2 tbsp Ground Cumin
  • 2 tbsp Ground Coriander
  • 1 tbsp Sumac
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Allspice
  • 1 tsp Ground ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 2 1/2 tsp Salt

Jackfruit

  • Shawarma paste
  • 2 20oz can Jackfruit canola or  vegetable oil
  • 1/2 cup  Cup veg stock or water
  • Salt and pepper to taste

Tahini Yogurt Sauce

  • 3 cups Unsweetened coconut yogurt
  • 3/4 cup Finely chopped fresh cilantro
  • 1/2 cup Finely chopped yellow onions
  • 1/4 cup Finely chopped fresh mint
  • 1/4 cup Extra virgin olive oil
  • 1/2 cup Tahini
  • 2 tbsp Lemon juice
  • 1 tbsp Finely chopped garlic
  • Sea salt to taste

Tacos

  • Taco shells, hard or soft (gluten-free if preferred)
  • 1 Medium tomatoes (Diced)
  • 1 English (or 3 persian) cucumber(s) (Diced)
  • 1/2 cup Chopped cilantro and green onion mixed (For garnish)
  • 2 Limes cut into wedges
  • 1 cup Tahini Yogurt Sauce
Chef Makini Howell teaches us how to make Jackfruit Shawarma Tacos with Cucumber, Tomatoes and Yogurt Sauce. This bright and satisfying dish is perfect for a weeknight dinner– featuring a delightful spice blend and canned jackfruit. Every month on King 5 Evening, Chef Makini Howell demonstrates how to recreate traditional dishes without animal products.

Directions

Shawarma Paste

  • Combine all ingredients in a bowl.

Tahini Yogurt Sauce

  • Combine all ingredients in a bowl and mix until well incorporated

Jackfruit

  • Drain the can of jackfruit, and use a potato masher to break up the jackfruit.
  • Heat the oil in a large skillet over medium-high heat. When hot, add the shawarma paste and sauté for about 5 minutes until the onions have softened and begin to brown.
  • Add the chopped jackfruit,  and saute until starting to brown, add stock to the pot and cover. Reduce heat and let it simmer until the jackfruit softens slightly, and about 1/2 of the liquid is absorbed. About 5 minutes.
  • Now take a potato masher, and smash all the jackfruit up to get that shredded texture. If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable stock.

To Assemble Tacos

  • Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with a dollop of yogurt sauce, tomatoes, cucumber and chopped fresh herbs sprinkle with a tiny bit of salt and serve with lime wedges.