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Beef Tandir Calories
Slow-cooked beef, tender and aromatic
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Beef Tandir (150 g) has 330 calories. That works out to 220 calories per 100 g. It contains 0 g of carbs, 40.5 g of protein, 18 g of fat and 0 g of fiber. Its 3.3 µg of B12 covers 138% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Beef Tandir?
Beef Tandir is a Turkish-style dish of beef cooked slowly until tender, traditionally in a tandir oven. The long, gentle cooking leaves the meat aromatic and moist, with browned edges and strands that pull apart easily.
In Turkey, it is often served as a substantial main course with rice, flatbread or pide, plus salad or yoghurt. It also works well in a sandwich with fresh vegetables. Beef Tandir is naturally free of carbohydrates and provides 27 g of protein per 100 g, making it a filling choice for a protein-focused meal. For a lighter plate, choose leaner pieces and pair them with plenty of salad rather than extra bread or rich sides.
Beef Tandir Nutrition Facts
Selected: 100 g
220
KCAL / 100G
Carbs
0g
· 0% DV
Protein
27g
· 54% DV
Fat
12g
· 15% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 50% · Fat 50%
Beef Tandir Vitamins & Minerals
Vitamins
B12
2.2µg · 92% DV
B3
5.5mg · 34% DV
B6
0.45mg · 26% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
210mg · 30% DV
Selenium
14µg · 25% DV
Iron
3mg · 17% DV
How Nutritious Is Beef Tandir?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Beef Tandir Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Beef Tandir
To burn the 220 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Beef Tandir Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Beef Tandir Contain Allergens?
No known major allergens
Which Diets Is Beef Tandir Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Beef Tandir Fat Profile
SATURATED
5.2g
MONOUNSATURATED
5.1g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Beef Tandir
What is Beef Tandir?
Beef Tandir is beef cooked slowly until tender, traditionally in a tandir oven or pit. The long, gentle cooking softens the meat and leaves it aromatic and easy to pull apart.
How is Beef Tandir traditionally cooked?
Beef Tandir is traditionally cooked low and slow in a tandir, a clay oven or pit, often with large pieces of meat. At home, a covered oven-safe pot can create a similar moist cooking environment.
Why is my Beef Tandir tough?
Beef Tandir is usually tough when it has not cooked long enough for its connective tissue to soften. Keep it covered and cook gently until the fibers separate easily; rushing it over high heat can leave it chewy.
Which cut of beef is best for Beef Tandir?
Cuts with some connective tissue, such as chuck or brisket, work well for Beef Tandir because slow cooking makes them tender and flavorful. Ask a butcher for a cut suited to long, moist cooking, and keep the pieces fairly large.
What is the difference between Beef Tandir and pulled beef?
Beef Tandir is a Turkish slow-cooked beef preparation, while pulled beef describes meat cooked until it can be shredded and is used in many cuisines. Beef Tandir may be served in large pieces or pulled apart, often with its cooking juices.
How do you serve Beef Tandir?
Beef Tandir is served hot, either in large tender pieces or pulled into strands. It pairs well with rice, flatbread, roasted vegetables, or a crisp salad; spooning a little cooking liquid over the meat helps keep it moist.
Can you make Beef Tandir in a home oven?
Yes, Beef Tandir can be made in a home oven. Put the beef in a tightly covered, oven-safe dish and cook it gently until tender; keeping the dish covered helps prevent the meat from drying out.
How should you store and reheat Beef Tandir leftovers?
Refrigerate Beef Tandir leftovers in a covered container once they have cooled, or freeze them for longer storage. Reheat the meat covered with a splash of its cooking liquid so it stays moist.
Can you make Beef Tandir in a slow cooker?
Yes, a slow cooker can make Beef Tandir tender by cooking it gently over a long period. Use large pieces of beef and enough liquid to keep the cooking environment moist, then check that the meat pulls apart easily.
Is Beef Tandir a healthy meal?
Beef Tandir provides protein, but how rich it is depends on the cut and how much fat is left on the meat. For a lighter plate, trim visible fat and serve it with vegetables rather than adding a rich sauce.
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Nutrition data compiled from USDA FoodData Central and scientific sources.