At most kebab places in Copenhagen, the dressing options are almost always the same: creme fraiche or garlic dressing, maybe even thousand island for those who enjoy that kind of thing.
And don’t get us wrong, we appreciate them all.
But there’s one big problem with them all: if there’s enough of it to really taste well, it seeps into the bread and makes the whole kebab soggy and sad.
From the very beginning at Killer Kebab, Ulv and Adam knew they wanted to avoid that. But at the same time, the roll needed that creamy, garlicky kick that ties everything together.
Our solution was yogurt. And not just any yogurt -proper, drained, luxuriously creamy Greek yogurt.
To get the consistency and flavour exactly right, they blended two different kinds of Greek yogurt, added a splash of olive oil for brightness, plenty of fresh garlic, lots of salt, and just a little mint. The mint lifts the whole thing, pairing beautifully with the lamb and balancing the richness of the kebab.
The result is a dressing that stays creamy without ever soaking through the bread, keeping your roll fluffy and intact - even if you leave it in your fridge overnight.
It’s one of the little things that makes a Killer Kebab… killer!
