Shawarma meat

Lunch

Item Rating: 62/100

1 serving (100 grams) contains 200 calories, 20.0 grams of protein, 10.0 grams of fat, and 5.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		476.2
% Daily Value*
Total Fat		23.8 g	30%
	Saturated Fat	7.1 g	35%
	Polyunsaturated Fat	0 g
Cholesterol		119.0 mg	39%
Sodium		1190.5 mg	51%
Total Carbohydrates		11.9 g	4%
	Dietary Fiber	0 g	0%
	Sugars	2.4 g
protein		47.6 g	95%
Vitamin D		0 mcg	0%
Calcium		47.6 mg	3%
Iron		4.8 mg	26%
Potassium		714.3 mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

⚠️ Contains trans fat

🍞 Low carbs

Source of Calories

Fat: 214 cal (47.4%)

Protein: 190 cal (42.1%)

Carbs: 47 cal (10.5%)

About Shawarma meat

Shawarma meat is a seasoned, slow-cooked dish originating from the Middle East, where it is a staple street food. Traditional shawarma is prepared by vertically stacking marinated layers of lamb, chicken, beef, or a combination of meats on a rotating spit and thinly slicing it once cooked. The meat is spiced with garlic, cumin, paprika, turmeric, coriander, and other regional spices, resulting in a robust flavor profile. Nutritionally, shawarma meat is rich in protein, essential amino acids, and certain B vitamins, depending on the meat used. Chicken shawarma tends to be leaner, while beef and lamb provide higher fat content and iron. While shawarma meat is nutrient-dense, its fat and sodium levels can be high due to the marination and preparation process, making portion control essential for a balanced diet.

Health Benefits

• Rich in high-quality protein, which supports muscle repair and immune function.
• Contains Vitamin B12 in meats like lamb and beef, crucial for nerve health and red blood cell production.
• Provides iron, particularly in red meats, supporting oxygen transport and reducing the risk of anemia.

Dietary Considerations

Allergens: Contains spices (potential allergens), sesame (if included in marinades or toppings)

Suitable for: High-protein diets, low-carb diets (if served without bread)

Not suitable for: Vegetarian diets, vegan diets, low-sodium diets (due to seasoning)

Selection and Storage

Consume freshly cooked shawarma meat within 2-3 days if refrigerated; reheat thoroughly to an internal temperature of 165°F (74°C) before eating.

Common Questions About Shawarma meat Nutrition

Is shawarma meat high in protein?

Yes, shawarma meat is generally high in protein. For example, a 3.5-ounce (100g) serving of chicken shawarma meat provides around 20-25 grams of protein, depending on the preparation. This makes it a good choice for those looking to increase their protein intake.

Can I eat shawarma on a keto diet?

Yes, shawarma meat can be compatible with a keto diet as long as it is made without sugary marinades or served without high-carb sides like pita bread. Stick to the meat and pair it with low-carb vegetables to keep it keto-friendly.

What are the health benefits and concerns of eating shawarma meat?

Shawarma meat, often seasoned with spices, can be a good source of protein, iron, and certain B-vitamins. However, it can also be high in sodium and fat, depending on how it is prepared and the cut of meat used. Moderation is key to keeping it part of a balanced diet.

What is the recommended portion size for shawarma meat?

A recommended portion size for shawarma meat is about 3.5-5 ounces (100-150 grams) per serving. This provides ample protein while keeping calorie intake manageable, as a 100-gram serving typically contains around 150-250 calories depending on the meat and cooking method.

How does shawarma compare to other grilled meats like kebabs or gyros?

Shawarma meat is typically more spiced and marinated compared to kebabs or gyros, which tend to use simpler seasonings. While all are high in protein, shawarma may have slightly more calories and fat if cooked in dripping fats. Kebabs are often leaner, and gyros are traditionally made with a higher-fat meat mix.

Data Sources & Scientific References