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Traditional meat dish
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Bogurtkeb (180 g) has 446 calories. That works out to 248 calories per 100 g. It contains 3.8 g of carbs, 33.7 g of protein, 32.8 g of fat and 0.4 g of fiber. Its 3.8 µg of B12 covers 158% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
446
KCAL / 180G
Carbs
3.8g
· 1% DV
Protein
33.7g
· 67% DV
Fat
32.8g
· 42% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 30% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 446 kcal | |
| Total fat | 32.8 g | 42% |
| Saturated fat | 12.78 g | 64% |
| Trans fat | 0.32 g | |
| Sodium | 558 mg | 24% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 33.7 g | 67% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 446 kcal |
| 1 piece (small) | 90 g | 223 kcal |
| ½ serving (half) | 90 g | 223 kcal |
| 100 g | 100 g | 248 kcal |
| 1 piece (medium) | 140 g | 347 kcal |
| 1 cup (diced) | 160 g | 397 kcal |
| 1 serving (large) | 280 g | 694 kcal |
| 2 piece (double) | 280 g | 694 kcal |
Calculated from 248 calories per 100 g.
Bogurtkeb is a traditional meat kebab. The name does not point to one widely standardized recipe, so the cut of meat, seasoning, and cooking method can vary between regional or family versions.
Bogurtkeb is cooked kebab-style, typically over high heat. Depending on the recipe, it may be grilled on skewers or prepared another way; avoid overcooking it, since lean meat can dry out quickly.
Bogurtkeb recipes can use lamb or beef, depending on the version. Ask the butcher which cut is suitable for your chosen recipe, since meat intended for skewers may need a different fat content or texture than meat for minced kebabs.
No, Bogurtkeb is not simply another name for Adana kebab. Adana has a recognized regional style made with seasoned minced meat; Bogurtkeb does not have one equally standardized recipe, so ingredients and preparation can differ.
Yes, Bogurtkeb can be cooked in an oven. For better browning, sear the meat in a hot pan first, then finish it in the oven; cooking time varies with the cut and size of the pieces.
Serve Bogurtkeb with grilled vegetables, a fresh onion salad, rice, or flatbread. A crisp salad and vegetables make a lighter accompaniment, while rice or bread turns it into a more filling meal.
Bogurtkeb can be made with minced meat or pieces, depending on the recipe. These versions cook differently, so follow instructions written for the form of meat you are using rather than substituting one for the other without adjustment.
To keep Bogurtkeb juicy, choose meat with some fat, preheat the grill, and turn the meat as it cooks. Avoid pressing it against the grill or leaving it over the heat after it is cooked through.
Refrigerate leftover Bogurtkeb promptly in a covered container. Cooked meat leftovers generally keep for 3–4 days in the refrigerator; freeze them if you will not eat them within that time.
Yes, cooked Bogurtkeb can be frozen. Cool it promptly, pack it airtight, and thaw it in the refrigerator before reheating; adding a little liquid while reheating can help keep the meat from drying out.
Vitamins
B12
3.78µg · 158% DV
B3
9.72mg · 61% DV
B6
0.61mg · 36% DV
B2
0.32mg · 25% DV
Minerals
Zinc
7.38mg · 67% DV
Selenium
34µg · 62% DV
Phosphorus
333mg · 48% DV
Sodium
558mg · 24% DV
Potassium ⭐
513mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 446 calories in 1 serving (medium) (180 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.
Bogurtkeb is a traditional regional meat dish with a kebab-style character. Meat is its defining ingredient, though the cut, seasoning and exact preparation can vary by local or household tradition. It is best understood as a substantial cooked-meat dish rather than one fixed recipe.
Served hot, it has a savoury, filling profile and works well with fresh salad, grilled vegetables, onions or bread. In Turkey, those accompaniments help balance its richness; elsewhere, pair it with whatever vegetables and flatbread are familiar locally. It provides substantial protein, but is also relatively high in fat, so a smaller portion alongside plenty of vegetables makes a lighter meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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.
No known major allergens
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
SATURATED
12.78g
MONOUNSATURATED
14.04g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 6.7:1
Above the ideal 4:1 (6.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.