Five years ago, when we opened the first Killer Kebab, we didn’t know much about building kebabs. But we did know one thing: we didn’t want to serve the same industrially made, ultra-processed minced meat spinning in too many shops across town. Meat that gets called “quality” when it’s anything but.
Instead, we wanted to serve real food with real flavour - a kebab we could be proud of.
So we started marinating our own meat, and teaching ourselves how to build kebab. We wanted to smell it, to touch it. To know exactly what we were serving. Our first attempt looked more like miniature Christmas trees than kebabs. But that didn’t matter. It was real food with real flavour.
And that’s still how we do it today. It’s not always Ulv or Adam building them anymore - it’s other members of the Killer Krew. But the process has stayed the same.
Every single day, in every single store, we marinate raw lamb and beef in our top-secret yogurt marinade and leave it to soak in all the flavours overnight. The next morning, we build a fresh kebab. By hand. From scratch.
Of course, doing it this way has its challenges. We have to guess how much meat we’ll sell on any given day. And when it’s gone, it’s gone.
That’s why sometimes - especially after a surprisingly busy lunch -we run out earlier than we’d like. But to us, that is a point of pride.
Because at Killer Kebab, we’d rather serve less of something we’re proud of than more of something we’re not.
And anyway - we never run out of falafel. And our falafel is even better than our kebab.
