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High in protein, source of iron and B12
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Beef doner kebab (120 g) has 258 calories. That works out to 215 calories per 100 g. It contains 4.6 g of carbs, 22.2 g of protein, 17 g of fat and 0.2 g of fiber. Its 2.5 µg of B12 covers 105% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
258
KCAL / 120G
Carbs
4.6g
· 2% DV
Protein
22.2g
· 44% DV
Fat
17g
· 22% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 34% · Fat 59%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 258 kcal | |
| Total fat | 17 g | 22% |
| Saturated fat | 6.12 g | 31% |
| Trans fat | 0.48 g | |
| Sodium | 744 mg | 32% |
| Total carbohydrate | 4.6 g | 2% |
| Fiber | 0.2 g | 1% |
| Protein | 22.2 g | 44% |
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) | 120 g | 258 kcal |
| 1 ounce (small) | 28 g | 60 kcal |
| 1 piece (thin) | 60 g | 129 kcal |
| 1 serving (small) | 90 g | 194 kcal |
| 100 g | 100 g | 215 kcal |
| 1 cup (shredded) | 140 g | 301 kcal |
| 1 serving (large) | 180 g | 387 kcal |
| 2 piece (double) | 240 g | 516 kcal |
| 1 serving (jumbo) | 250 g | 538 kcal |
Calculated from 215 calories per 100 g.
Beef doner kebab is made from seasoned beef cooked on a rotating vertical spit and shaved into thin slices. Depending on the recipe, the meat may be layered cuts or a seasoned mixture shaped around the spit.
Beef doner kebab is traditionally stacked around a tall vertical spit and slowly roasted as the spit turns. The browned outer layer is shaved off in thin pieces while the inside continues cooking.
No. They share the method of roasting stacked meat on a vertical spit, but come from different food traditions and use different seasonings and serving styles. Shawarma is Middle Eastern, while gyro is Greek.
Yes. Season thin beef slices, stack or tightly shape them, then roast or grill until fully cooked; you can also cook the slices in batches in a hot pan. Slice thinly for a closer doner-style texture.
No. Recipes and suppliers vary, and some versions may combine beef with other meats or use a seasoned minced-meat mixture. Ask the restaurant or check its ingredient information if the exact meat matters to you.
Beef doner kebab is commonly served in flatbread or pita, or plated with rice, salad, and sauces. For a Turkish-style plate, serve it with pide, tomato sauce, yogurt, and grilled vegetables.
Cooked beef doner kebab usually keeps for three to four days in a refrigerator when promptly chilled and stored in a covered container. Discard it if it has an unusual smell or a sticky texture.
Yes. Freeze cooked beef doner kebab in airtight, meal-sized portions once it has cooled. Thaw it in the refrigerator and reheat until steaming hot throughout; avoid repeatedly thawing and refreezing the same portion.
Beef doner kebab provides protein, iron, and vitamin B12, but it can also be fatty or salty depending on the meat and preparation. Pairing a moderate portion with vegetables rather than a large serving of bread can make a more balanced meal.
Beef doner kebab can taste greasy when the meat stack contains a lot of added fat or when shaved meat sits in the drippings. Choosing a freshly shaved portion and serving it with salad can make the meal feel less heavy.
Vitamins
B12
2.52µg · 105% DV
B3
5.52mg · 35% DV
B6
0.38mg · 22% DV
B2
0.22mg · 17% DV
Minerals
Zinc
4.92mg · 45% DV
Sodium
744mg · 32% DV
Selenium
17µg · 31% DV
Phosphorus
204mg · 29% DV
Potassium ⭐
336mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 258 calories in 1 serving (medium) (120 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.
Beef doner kebab is made by stacking seasoned beef on a vertical spit, roasting it, then shaving off the browned outer layers. It is a popular form of doner, associated with Turkish cuisine and now served in kebab shops around the world.
The tender, savoury slices are often served in flatbread or a wrap, or plated with rice, salad and sauces. In Turkey, accompaniments such as onion, tomato and ayran are common; elsewhere, toppings and sauces vary by shop. It is protein-rich and provides iron and vitamin B12. For a lighter meal, pair it with salad and go easy on the bread and rich sauces.
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 3
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.12g
MONOUNSATURATED
7.32g
POLYUNSATURATED
0.96g
Omega 6:3 ratio 7.4:1
Above the ideal 4:1 (7.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.