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Spicy, seasoned, grilled meat kebab
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
3g
· 6%
Protein
17g
· 33%
Fat
14g
· 61%
Fiber
1.2g
Vitamins
B12
1.1µg · 46% DV
B3
4.1mg · 26% DV
B6
0.25mg · 15% DV
B2
0.18mg · 14% DV
Minerals
Zinc
3mg · 27% DV
Phosphorus
160mg · 23% DV
Selenium
12µg · 22% DV
Sodium
420mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
6.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Overcooking is the usual reason, because the meat loses moisture quickly over high heat. Fast cooking over medium-high heat and a short resting time help keep it juicier.
Yogurt-based sides, onion salad, and fresh vegetables can soften the perception of heat and make the meal feel lighter. Bread or rice also reduce the burn, but they make the overall meal heavier.
Right before training it may feel heavy, especially for people sensitive to fat or chili. After training, it can fit better when paired with an easy-to-digest carbohydrate source and vegetables.
Yes, in some people it can trigger heartburn, reflux, or thirst, especially if it is very spicy or oily. A smaller portion and more time before lying down usually help.
Cooked kebab is typically best kept in an airtight container in the refrigerator for up to 3 days. If it sat out too long at room temperature, it is safer not to keep it.
Yes, cooked spicy kebab can be frozen if wrapped well to limit air exposure. For best quality and safety, thaw it properly and reheat it only once.
Reheat it gently with a splash of water or stock and keep it covered so it retains moisture. Short reheating intervals work better than prolonged high heat.
Not always. Adana kebab refers to a specific traditional style with its own preparation method, while spicy kebab is a broader description for kebab made with more heat.
Spicy ingredients may slightly increase heat sensation and affect appetite for a short time, but they do not create meaningful fat loss on their own. Overall eating pattern and lifestyle matter far more.
People with reflux, gastritis, ulcers, sensitive digestion, or gallbladder issues may react poorly to the spice and fat. Those watching sodium intake should also be cautious, especially with restaurant versions.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.