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High-protein grilled chicken kebab
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken kebab (120 g) has 258 calories. That works out to 215 calories per 100 g. It contains 3.8 g of carbs, 29.4 g of protein, 13.7 g of fat and 0.4 g of fiber. Its 10.4 mg of B3 covers 65% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
258
KCAL / 120G
Carbs
3.8g
· 1% DV
Protein
29.4g
· 59% DV
Fat
13.7g
· 18% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 46% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 258 kcal | |
| Total fat | 13.7 g | 18% |
| Saturated fat | 3.36 g | 17% |
| Trans fat | 0.05 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 29.4 g | 59% |
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 piece (medium) | 120 g | 258 kcal |
| 1 ounce (shredded) | 28 g | 60 kcal |
| 1 piece (mini) | 35 g | 75 kcal |
| 1 piece (small) | 70 g | 151 kcal |
| 100 g | 100 g | 215 kcal |
| 1 cup (chopped) | 140 g | 301 kcal |
| 1 serving (medium) | 150 g | 323 kcal |
| 1 piece (large) | 180 g | 387 kcal |
| 1 serving (large) | 220 g | 473 kcal |
| 2 piece (double) | 240 g | 516 kcal |
Calculated from 215 calories per 100 g.
Chicken kebab is typically made from bite-size chicken pieces seasoned or marinated, threaded onto skewers, and grilled. Recipes vary, but onion, garlic, lemon, oil, and spices are common additions.
Use evenly sized pieces, marinate them, and cook chicken kebab over medium-high heat without leaving it on the grill too long. Thigh meat stays juicy more easily than breast, which can dry out when overcooked.
Chicken kebab often means chicken pieces cooked on skewers, while chicken shawarma is seasoned meat stacked on a vertical rotisserie and shaved off in thin slices. Names and serving styles can vary by region.
Yes, chicken kebab can be oven-cooked. Arrange the skewered pieces with space between them on a baking tray and turn them during cooking so they brown more evenly. Check the thickest piece before serving.
Chicken kebab benefits from at least a short marinade, while a few hours in the refrigerator gives the seasoning more time to flavor the meat. Avoid leaving raw chicken at room temperature, and discard marinade that touched it.
Chicken thighs are forgiving and tend to stay moist on the skewer; breast meat is leaner and cooks quickly. Cut either into similar-sized pieces so the chicken kebab cooks evenly.
Serve chicken kebab with flatbread or rice, grilled vegetables, and a fresh salad. Garlic yogurt sauce, hummus, or pickled vegetables also work well, depending on the regional style.
To stop chicken kebab sticking, preheat and lightly oil the grill, then let the first side brown before turning it. Moving the pieces too soon can tear their surface and leave them stuck.
Chicken kebab is safely cooked when the thickest piece reaches 165°F (74°C) at the center. A food thermometer is more reliable than judging by browned edges, since grilled chicken can look done before the inside is ready.
Yes, raw chicken kebab can be frozen in an airtight container or freezer bag; thaw it in the refrigerator before cooking. Cooked leftovers can also be frozen, though their texture may be less tender after reheating.
Vitamins
B3
10.44mg · 65% DV
B6
0.62mg · 36% DV
B5
1.32mg · 26% DV
Biotin
6µg · 20% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
258mg · 37% DV
Zinc
2.16mg · 20% DV
Sodium
384mg · 17% DV
Potassium ⭐
348mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 258 calories in 1 piece (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.
Chicken kebab is made by marinating pieces of chicken, threading them onto skewers and grilling them over a flame or charcoal. It is popular across Turkey and the wider region, with seasonings and marinades varying from cook to cook. The pieces should be browned and lightly charred outside while staying tender within.
It is often served as a main dish with rice, flatbread, grilled vegetables or salad, and pairs well with yoghurt-based sauces. With 24.5 g of protein per 100 g, chicken kebab is a protein-rich choice; add vegetables for a more rounded plate. For a lighter version, choose lean chicken and go easy on oil in the marinade.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.36g
MONOUNSATURATED
5.4g
POLYUNSATURATED
2.52g
Omega 6:3 ratio 22.8:1
Above the ideal 4:1 (22.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.