CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Avoid
Lamb Shawarma
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
250 kcal
Protein
17.0 g
Carbs
2.0 g
Fat
20.0 g
Phosphorus Learn more →
150 mg
Sodium Learn more →
680 mg
Potassium Learn more →
220 mg
Source & Notes
Imported from lebanese-foods. Marinated, stacked.
Kidney-Friendly Alternatives
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Dark Chocolate Royale Dark Chocolate Royale Protein 15 G Rich Shakes
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Sodium80 mg
Potassium246 mg
Vanilla Cream Vanilla Cream Nutritional Shake
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Sodium88 mg
Potassium158 mg
Unsweetened Vanilla Unsweetened Vanilla Flavored Organic Almondmilk
Phosphorus9 mg
Sodium50 mg
Potassium15 mg
Original Original Ultra Soy Plant-based Beverage
Phosphorus117 mg
Sodium52 mg
Potassium213 mg
Frequently Asked Questions
Is Lamb Shawarma safe for people with kidney disease?
Lamb Shawarma is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 150.0mg phosphorus, 680.0mg sodium, and 220.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Lamb Shawarma?
A 100.0g serving of Lamb Shawarma contains 150mg of phosphorus, which is approximately 15% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Lamb Shawarma?
Per 100.0g serving, Lamb Shawarma provides 680mg of sodium — about 30% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Lamb Shawarma?
Lamb Shawarma contains 220mg of potassium per 100.0g serving, equivalent to about 11% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Lamb Shawarma?
Dialysis patients have stricter mineral limits. Given Lamb Shawarma is rated Avoid (Avoid or eat rarely if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
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Last updated: May 24, 2026 · Data source: USDA FoodData Central & KDOQI guidelines