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High in protein, rich in iron and B12
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Grilled lamb kebab (120 g) has 338 calories. That works out to 282 calories per 100 g. It contains 1 g of carbs, 30.8 g of protein, 23.5 g of fat and 0 g of fiber. Its 2.9 µg of B12 covers 120% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
282
KCAL / 100G
Carbs
0.8g
· 0% DV
Protein
25.7g
· 51% DV
Fat
19.6g
· 25% 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 1% · Protein 36% · Fat 63%
Vitamins
B12
2.4µg · 100% DV
B3
6.8mg · 43% DV
B2
0.24mg · 18% DV
B5
0.72mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18.5µg · 34% DV
Phosphorus
210mg · 30% DV
Iron
2mg · 11% DV
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.
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 282 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.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.4g
MONOUNSATURATED
8.1g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 4.6:1
Above the ideal 4:1 (4.6:1).
The lamb’s core protein content stays largely intact; the main changes come from what the marinade adds, such as oil, yogurt, or sugary sauces. Marination mainly affects tenderness and flavor.
Overcooking is the most common reason, especially with high heat for too long. Letting the meat rest after grilling also helps it stay juicier.
It goes well with salad, grilled vegetables, yogurt-based sides, or a simple whole-grain accompaniment if wanted. These additions make the meal feel more balanced and filling.
Lamb is still red meat, so it is not a separate “light” category by itself. How heavy it feels depends more on the cut, visible fat, portion size, and what it is served with.
It can be, because it provides substantial protein. Pairing it with an easy-to-digest carbohydrate source and some vegetables may make it a more complete recovery meal.
Some people tolerate it well, but larger or fattier portions may feel heavy before bed. A smaller serving with lighter sides is usually easier to digest.
Cooked lamb should be cooled promptly and stored in a sealed container in the refrigerator. For best quality and safety, eat it within a few days.
Yes, if it is cooled and packed well before freezing. Thaw it safely and reheat once rather than freezing and reheating it repeatedly.
Eating it occasionally is different from relying on it daily in large portions. A varied diet is generally a better approach than using the same red meat choice every day.
People limiting saturated fat, those with sensitive digestion, and anyone watching salty marinades may need to be more mindful. Undercooked lamb also carries food-safety risks.
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Nutrition data compiled from USDA FoodData Central and scientific sources.