When we opened Killer Kebab five years ago, our philosophy was clear: we wanted to serve kebab where the bread was not just edible wrapping paper, but rather an integral part of the meal in its own right; bread that added flavour, texture, and joy; bread that did not just hold ingredients together. That’s why we decided to make sourdough flatbreads.
The idea itself was born in Ulv’s kitchen during lockdown: endless starters, endless experiments, endless loaves that never quite behaved. Out of that obsession came the flatbreads we use today. Baked fresh. To order. Every. Single. Time.
And yes - even in Parken, when the Killer Krew is rolling more than a thousand kebabs in three hours, every single flatbread is still baked fresh and on the spot.
So when you step into any Killer Kebab you know your roll will be wrapped in a freshly baked sourdough flatbread that’s still hot off the grill - dark, caramelised, and crispy on one side; light and fabulously fluffy on the other. Exactly as we envisioned more than five years ago: bread that is part of the eating experience, not just the packaging.
Of course, this isn’t the easy way. Dough is alive and handling it demands training, experience, and touch. Learning it slows the pace down a little. But to us - and to our many regulars alike - it is more than worth it.
Because without those fabulously fluffy, freshly baked flatbreads, a Killer Kebab simply isn’t Killer -it’s just another kebab.
