Spleen kebabs
Spleen kebabs, known as 'yoto' or 'yoto kebab' in Turkish cuisine, are a traditional street food made from cubed beef or lamb spleen threaded onto skewers and grilled over charcoal. The dish is seasoned simply, often with salt and cumin, and is particularly popular in Istanbul and other Turkish cities. It's typically served in a piece of lavash bread with a sprinkle of sumac and fresh parsley.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate food with a moderate fat content, depending on the animal and trimming. It is exceptionally rich in iron and B vitamins, particularly B12, and a single serving generally falls within the 250-350 calorie range.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 22 g |
| Carbs | 2 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Iron | 8 mg |
| Vitamin B12 | 35 mcg |
| Zinc | 4 mg |
| Copper | 0.8 mg |
| Selenium | 25 mcg |
| Phosphorus | 280 mg |
| Vitamin B2 (Riboflavin) | 0.3 mg |
| Vitamin B3 (Niacin) | 5 mg |
Per 1 skewer (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, spleen kebabs are a prime example of nose-to-tail eating, utilizing an organ that might otherwise be discarded. Nutritionally, the spleen is one of the most iron-dense foods available, making it a traditional remedy for anemia and fatigue.
