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High-protein kebab rich in selenium and B vitamins
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Turkey thigh kebab (120 g) has 222 calories. That works out to 185 calories per 100 g. It contains 1.4 g of carbs, 32.5 g of protein, 9.5 g of fat and 0 g of fiber. Its 10.1 mg of B3 covers 63% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
222
KCAL / 120G
Carbs
1.4g
· 1% DV
Protein
32.5g
· 65% DV
Fat
9.5g
· 12% 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 3% · Protein 59% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 222 kcal | |
| Total fat | 9.5 g | 12% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0.05 g | |
| Sodium | 94 mg | 4% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 32.5 g | 65% |
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 | 222 kcal |
| 1 piece (small) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| 1 cup (chopped) | 140 g | 259 kcal |
| 1 serving (medium) | 150 g | 278 kcal |
| 1 piece (large) | 170 g | 315 kcal |
| 1 serving (large) | 220 g | 407 kcal |
| 2 piece (double) | 240 g | 444 kcal |
| 3 piece (triple) | 360 g | 666 kcal |
Calculated from 185 calories per 100 g.
Turkey thigh kebab is made from chunks of turkey thigh threaded onto skewers and cooked, usually with seasoning or a marinade. A simple version made from thigh meat and basic seasonings is minimally processed.
For turkey thigh kebab, coat the pieces with oil, garlic, herbs or spices, and a little lemon juice or yogurt. Marinate them in the refrigerator, then let excess marinade drip off so the meat browns rather than steams.
Cook turkey thigh kebab over moderate heat and turn the skewers regularly. Cut the meat into evenly sized pieces and take it off the grill as soon as the thickest pieces are cooked through; prolonged cooking can dry it out.
Yes, turkey thigh kebab can be cooked in an air fryer. Arrange the pieces with space between them so hot air can circulate, turn or shake them during cooking, and check that the thickest piece is fully cooked.
Turkey thigh kebab can turn chewy if the pieces are cut unevenly or cooked for too long. Trim away tough connective tissue, cut across the muscle fibers, and avoid leaving smaller pieces on the heat while larger ones finish.
Turkey thigh kebab is safely cooked when its thickest piece reaches 165°F (74°C) on a food thermometer. Check the center of a piece rather than judging only by browned edges, which can look done before the middle is ready.
Turkey thigh usually works better for kebabs if you want meat that stays moist and has a richer flavor. Breast is leaner, but its lower fat content means it can dry out faster on skewers.
Turkey thigh kebab pairs well with grilled vegetables, rice or flatbread, and a crisp salad. For a lighter plate, serve it with vegetables and a yogurt-based sauce instead of adding several rich sides.
Cooked turkey thigh kebab keeps for up to three days in the refrigerator when stored promptly in a covered container. Reheat only the amount you plan to eat, and make sure it is hot all the way through.
Yes, you can freeze turkey thigh kebab either before or after cooking. Seal it well to prevent freezer burn; thaw raw kebab in the refrigerator and cook it soon after thawing rather than refreezing it.
Vitamins
B3
10.08mg · 63% DV
B12
1.32µg · 55% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
Minerals
Selenium
35µg · 64% DV
Phosphorus
274mg · 39% DV
Zinc
3.72mg · 34% DV
Potassium ⭐
366mg · 11% DV
Sodium
94mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 222 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.
Turkey thigh kebab is made by cutting turkey thigh into pieces, threading them onto skewers and grilling them. Thigh meat has more fat than breast, so it tends to stay tender and juicy over the heat, with lightly browned edges and a savoury flavour that takes well to herbs and spices.
It works for a barbecue or an indoor grill, and can be served with salad, grilled vegetables, flatbread or rice. This is a high-protein, low-carbohydrate main, with 27.1 g of protein per 100 g. For a lighter plate, pair it with plenty of vegetables; peppers and onions threaded onto the skewers are an easy addition.
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
2.52g
MONOUNSATURATED
3.48g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 16.2:1
Above the ideal 4:1 (16.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.