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Yogurt-based spiced chicken dish
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Harbiye Chicken (180 g) has 333 calories. That works out to 185 calories per 100 g. It contains 7.6 g of carbs, 31.5 g of protein, 19.4 g of fat and 0.7 g of fiber. Its 12.2 mg of B3 covers 77% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
333
KCAL / 180G
Carbs
7.6g
· 3% DV
Protein
31.5g
· 63% DV
Fat
19.4g
· 25% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 38% · Fat 53%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 333 kcal | |
| Total fat | 19.4 g | 25% |
| Saturated fat | 5.58 g | 28% |
| Trans fat | 0.14 g | |
| Sodium | 522 mg | 23% |
| Total carbohydrate | 7.6 g | 3% |
| Fiber | 0.7 g | 3% |
| Protein | 31.5 g | 63% |
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 | 333 kcal |
| 1 piece (small) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| ½ cup (small) | 100 g | 185 kcal |
| 1 piece (thick) | 140 g | 259 kcal |
| 2 piece (double) | 180 g | 333 kcal |
| 1 cup (medium) | 200 g | 370 kcal |
| 1 serving (large) | 260 g | 481 kcal |
Calculated from 185 calories per 100 g.
Harbiye Chicken is a Turkish chicken dish associated with Harbiye in Hatay, typically seasoned with a yogurt-based, spiced marinade. The marinated chicken is cooked until done, often on a grill, though home versions can use a pan or oven.
To make Harbiye Chicken at home, coat chicken pieces in a yogurt-and-spice marinade, let the flavors soak in, then cook the chicken through in a hot pan, oven, or on a grill. Serve it with bread, rice, or salad.
Harbiye Chicken marinade is typically built around yogurt, oil, garlic, salt, and spices such as paprika or black pepper. Recipes vary, so you can adjust the seasoning, but yogurt gives the dish its characteristic tangy coating.
Yes, Harbiye Chicken is associated with Harbiye, a locality in Hatay, Türkiye. The dish’s name points to that regional connection, although recipes and cooking methods can differ between restaurants and households.
Harbiye Chicken is identified with Hatay’s Harbiye area and is commonly made with a yogurt-based spiced marinade. Shish tawook has its own regional variations and may use a different marinade, so the names do not describe one identical recipe.
Yes, you can cook Harbiye Chicken in an air fryer. Arrange the marinated pieces without crowding the basket and cook until the thickest pieces are fully done, turning them partway through so they brown more evenly.
Harbiye Chicken works well with rice or bulgur, flatbread, grilled vegetables, or a fresh salad. A crisp, lightly dressed side gives a refreshing contrast to the yogurt-based marinade and warm spices.
Yes, Harbiye Chicken can be made without yogurt, but it will no longer have the same tangy coating associated with the usual marinade. Use oil, garlic, and spices to season the chicken, and avoid overcooking it.
Keep Harbiye Chicken juicy by cutting the pieces evenly, marinating them, and stopping the cooking as soon as the chicken is fully done. Let it rest briefly before serving so the juices do not run out when you cut it.
Store leftover Harbiye Chicken in a covered container in the refrigerator rather than leaving it at room temperature. Reheat it until piping hot throughout, and discard it if its smell or appearance has changed.
Vitamins
B3
12.24mg · 77% DV
B6
0.76mg · 45% DV
B5
1.71mg · 34% DV
Biotin
7.2µg · 24% DV
Minerals
Selenium
32µg · 58% DV
Phosphorus
315mg · 45% DV
Sodium
522mg · 23% DV
Zinc
2.16mg · 20% DV
Potassium ⭐
459mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 333 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.
Harbiye Chicken is a Turkish-style chicken dish seasoned with a yoghurt-based spiced mixture. The yoghurt helps keep the meat tender and adds a gentle tang; it is commonly cooked on a grill or in a pan. Serve it hot as a main course with rice, grilled vegetables or a fresh salad. In Turkey, it also fits easily into a shared table alongside other meze and bread.
It provides a substantial amount of protein, with fat also contributing to its energy. For a lighter plate, pair it with plenty of vegetables and use little extra oil when cooking.
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.58g
MONOUNSATURATED
7.56g
POLYUNSATURATED
3.06g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.