1 serving (medium) of Çoban Kavurma (180 g) has 324 calories. That works out to 180 calories per 100 g. It contains 7.2 g of carbs, 30.6 g of protein, 19.8 g of fat and 2.2 g of fiber. Its 2.9 µg of B12 covers 120% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Çoban Kavurma?

Çoban kavurma is a Turkish skillet dish of diced meat cooked until browned, often with onion and seasonal vegetables such as green pepper and tomato. It is associated with rustic, shepherd-style cooking; lamb is common, though beef versions are also served. The vegetables soften into the meat’s savoury cooking juices. The pieces are tender, with browned edges and a rich, lightly saucy finish. In Turkey it is usually served hot for lunch or dinner, often with rice, bulgur, bread or a simple salad. For English-speaking diners, it makes a hearty main course and pairs well with flatbread or roasted vegetables. It provides substantial protein; use a modest amount of cooking fat and add extra vegetables for a lighter plate.

Çoban Kavurma Nutrition Facts

Selected: 100 g

180

KCAL / 100G

Carbs

· 1% DV

Protein

17g

· 34% DV

Fat

11g

· 14% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 9% · Protein 37% · Fat 54%

Çoban Kavurma Vitamins & Minerals

Vitamins

B12

1.6µg · 67% DV

4.2mg · 26% DV

0.28mg · 16% DV

0.18mg · 14% DV

Minerals

Zinc

4mg · 36% DV

Phosphorus

170mg · 24% DV

Selenium

8µg · 15% DV

Sodium

320mg · 14% DV

How Nutritious Is Çoban Kavurma?

Nutrient density

High

65/ 100

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

54/ 100

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.

Çoban Kavurma Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

1.4

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Çoban Kavurma

To burn the 180 calories in 100 g:

🚶

45min

Walking (5 km/h)

🏃

18min

Running (8 km/h)

🚴

24min

Cycling

🏊

21min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Çoban Kavurma 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 Çoban Kavurma Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Çoban Kavurma 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

— Not suitable

Low FODMAP

— Not suitable

Çoban Kavurma Fat Profile

SATURATED

4.2g

MONOUNSATURATED

4.6g

POLYUNSATURATED

0.7g

⚖️

Omega 6:3 ratio 3:1

Below the ideal 4:1 — a good omega balance.

Compare Çoban Kavurma

🥩vs🥩

Çoban Kavurma vs Ground Beef70 kcal fewer per 100 g

→🥩vs🍢

Çoban Kavurma vs Chicken Skewer40 kcal more per 100 g

→🥩vs🥩

Çoban Kavurma vs Sauteed Lamb50 kcal fewer per 100 g

→🥩vs🍗

Çoban Kavurma vs Smoked Turkey70 kcal more per 100 g

→

Foods Similar to Çoban Kavurma

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🥩

Sauteed Lamb

230 kcal

🍗

Smoked Turkey

110 kcal

🥩

Beef Kavurma

230 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🍗

Chicken (Sauteed)

165 kcal

Frequently Asked Questions About Çoban Kavurma

What is Çoban Kavurma?

Çoban Kavurma is a Turkish pan-cooked meat dish, usually made with small pieces of beef or lamb, onion, and vegetables such as peppers and tomatoes. The ingredients and seasoning vary by cook and region.

How do you make Çoban Kavurma tender?

For tender Çoban Kavurma, brown evenly cut meat over high heat, then let it cook gently in its own juices until soft. Add the vegetables later so they do not turn to mush before the meat is done.

What meat is used in Çoban Kavurma?

Çoban Kavurma is commonly made with beef or lamb. Choose a tender, boneless cut suited to quick pan cooking, and trim away tough sinew; lamb gives the dish a more pronounced flavor.

What is the difference between Çoban Kavurma and saç kavurma?

Çoban Kavurma is typically cooked with onion and vegetables, while saç kavurma is defined by being cooked on a broad metal griddle called a saç. Recipes overlap, and saç kavurma may also include vegetables.

What vegetables go into Çoban Kavurma?

Onion, green pepper, and tomato are common in Çoban Kavurma. Adding the pepper and tomato after the meat has started to soften helps them keep some shape; fresh herbs can be stirred in just before serving.

What do you serve with Çoban Kavurma?

Serve Çoban Kavurma with rice, bulgur pilaf, or bread to accompany its savory cooking juices. A crisp salad or yogurt-based side makes the plate feel fresher and balances the richness of the meat.

Can you make Çoban Kavurma ahead of time?

Yes, Çoban Kavurma can be cooked ahead and reheated before serving. Refrigerate it in a covered container once cooled, then warm it gently in a pan; add a splash of water if the meat looks dry.

Can Çoban Kavurma be frozen?

Yes, Çoban Kavurma freezes well. Cool it, portion it into airtight containers, and freeze; thaw it in the refrigerator and reheat thoroughly on the stove so the meat warms evenly.

Why is my Çoban Kavurma tough?

Çoban Kavurma can turn tough if the meat is a lean, sinewy cut or if it is browned briefly and served before it softens. Use suitable bite-size pieces and continue cooking gently until tender, adding a little water if the pan dries out.

Is Çoban Kavurma traditionally cooked with its lid on?

Usually, Çoban Kavurma is first browned uncovered, then cooked gently with the pan partly covered if the meat needs time to soften. Keeping it fully covered from the start can steam the meat instead of browning it.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026