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Spiced rotisserie-style chicken; high in protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken shawarma (150 g) has 314 calories. That works out to 209 calories per 100 g. It contains 3.9 g of carbs, 36 g of protein, 16.8 g of fat and 0.5 g of fiber. Its 13.1 mg of B3 covers 82% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
314
KCAL / 150G
Carbs
3.9g
· 1% DV
Protein
36g
· 72% DV
Fat
16.8g
· 22% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 46% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 314 kcal | |
| Total fat | 16.8 g | 22% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.12 g | |
| Sodium | 780 mg | 34% |
| Total carbohydrate | 3.9 g | 1% |
| Fiber | 0.5 g | 2% |
| Protein | 36 g | 72% |
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) | 150 g | 314 kcal |
| 1 ounce (small) | 28 g | 59 kcal |
| 1 piece (small) | 75 g | 157 kcal |
| 100 g | 100 g | 209 kcal |
| 1 piece (medium) | 120 g | 251 kcal |
| 1 cup (shredded) | 140 g | 293 kcal |
| 1 piece (large) | 180 g | 376 kcal |
| 1 serving (large) | 220 g | 460 kcal |
Calculated from 209 calories per 100 g.
Chicken shawarma is made from chicken seasoned with a spiced marinade, then roasted on a vertical spit and sliced thinly. It is commonly served in flatbread or on a plate with pickles, vegetables, and sauce.
Chicken shawarma commonly gets its flavor from cumin, coriander, paprika, turmeric, black pepper, and garlic. Some recipes also use cinnamon, cardamom, lemon, or yogurt; the exact blend varies by region and cook.
Chicken shawarma is traditionally stacked on a vertical rotisserie and roasted as the spit turns. The browned outer layers are shaved off as they cook, while the remaining chicken continues roasting; home recipes recreate the flavor in an oven or skillet.
Chicken shawarma and chicken gyro are both spit-roasted, sliced meats, but they come from different culinary traditions and use different seasonings. Shawarma is associated with Middle Eastern cooking, while gyro is Greek and often has a different spice profile and accompaniments.
To make chicken shawarma at home, coat sliced chicken in a garlic, lemon, and spice marinade, then cook it in a hot skillet or oven until fully done. Brown the cooked pieces briefly in a hot pan for crisp, rotisserie-style edges.
Garlic sauce, known as toum, and tahini sauce are classic choices for chicken shawarma. Yogurt sauce also works well, especially with fresh vegetables or pickles in a wrap; serve the sauce on the side if you want control over the amount.
Chicken shawarma can be a protein-rich main dish, but the overall meal also depends on the bread, sauces, and sides. For a lighter plate, pair it with vegetables or salad and use a modest amount of sauce.
Chicken shawarma pairs well with pickled vegetables, salad, rice, or fries. For a wrap, add crunchy vegetables and a tangy sauce; as a plate, serve it with a fresh salad and flatbread or rice.
Cooked chicken shawarma usually keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly rather than leaving it at room temperature, and reheat it until thoroughly hot before serving.
Homemade chicken shawarma often turns dry when it is overcooked or made with very lean chicken. Cut the pieces evenly, marinate them, and cook them just until done; a brief final sear helps brown the edges without prolonged cooking.
Vitamins
B3
13.05mg · 82% DV
B6
0.78mg · 46% DV
B5
1.65mg · 33% DV
Biotin
9µg · 30% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
315mg · 45% DV
Sodium
780mg · 34% DV
Zinc
2.85mg · 26% DV
Potassium ⭐
450mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 314 calories in 1 serving (medium) (150 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.
Chicken shawarma comes from the Levant: seasoned chicken is stacked on a vertical spit, slowly roasted and shaved into thin slices. Across the region and beyond, it is commonly tucked into pita or flatbread with pickles, fresh vegetables and garlic sauce, or served as a plate with rice and salad. The spice blend and toppings vary from one place to another.
The browned edges and juicy centre make it a satisfying meal, and the chicken provides 24 g of protein per 100 g. For a lighter serving, add plenty of salad and ask for the sauce on the side.
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.
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
4.2g
MONOUNSATURATED
6.75g
POLYUNSATURATED
3.15g
Omega 6:3 ratio 23.8:1
Above the ideal 4:1 (23.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.