Like a lot of people during the first lockdown, we found ourselves asking: What are we actually doing with our lives?
These deliberations led to dreams of global surfing adventures and a somewhat promising academic career being abandoned in favour of opening a kebab shop.
But not just any kebab shop. We wanted to create the best possible version of a food we love—a truly Killer Kebab. No shortcuts. No bland meat. No boring tasteless bread. Everything should be made fresh, from scratch and to order.
There was just one problem: we had absolutely no idea what we were doing.
We’d never worked in a kebab shop. We’d never built a shawarma. Our combined experience with sourdough bread amounted to six weeks of experimental baking during lockdown. So we taught ourselves everything—by hand, by heart, by trial and error.
Our first shawarmas looked like a meat Christmas trees - but luckily the meat itself tasted amazing, and as such, we knew we were onto something.
We opened the Killer Kebab on September 1, 2020, on a quiet side street in Copenhagen’s historic red light district—right between two lockdowns. It was slow at first, but we kept showing up, believing that if we made every single guest’s meal a truly killer kebab, the rest would follow.
And it did.
Our “Copenhagen-style” kebab began to build a cult following of foodies and kebab konnaisseurs.
In early 2021, we started getting national attention with great reviews in Politiken, Jyllands-Posten, Børsen, and the year after a glowing 6-star review in Berlingske, who crowned us Best Kebab in Copenhagen.
What happened next?
In August 2022, we opened our second location in central Copenhagen. Not long after, the two shops were competing for who could stay busiest. In early 2023, we took on Parken—Denmark’s national stadium— serving hundreds of fans during matches and concerts.
From there, we kept growing—opening locations in Nørrebro, Frederiksberg, Fisketorvet Mall, and most recently, Christianshavn Torv. By 2025, we’ve grown to seven locations, and we’re just getting started.
We now have over 40 employees, but we still do shifts behind the counter—because nothing matters more to us than the experience you get when you step through our doors.
So come say hi. Try the falafel or the kebab. And taste what happens when two guys who didn’t know what they were doing… did it anyway.
— Adam & Ulv
