From spit to pita: how a Kebabberia kebab is made

A good kebab looks simple: bread, meat, veg, sauce. The difference lies in the steps, the order you do them in and the care you put into them. Here is how a Kebabberia pita is made, from the spit turning behind the counter to the first bite.

The spit: it all starts here

The meat is the heart of the kebab, and it can be chicken or beef: you choose. It cooks on the vertical spit, which turns slowly in front of the heat, so it browns outside and stays tender inside. The spit is the heart of the counter: watching the meat turn is already half of the flavour.

The cut: thin, off the spit

When you order, the meat is sliced off the spit into thin slices. The cut matters: thin slices heat up straight away, mix well with the veg and the sauce, and are easy to eat. It’s also the gesture you recognise at once, the one that says “this is a proper kebab”.

The bread: warm and soft

Then it’s the bread’s turn. The pita is warmed on the griddle until it turns warm, soft and fragrant, with a few light golden spots. It’s the bread that holds everything together without stealing the show. If you want something different, there’s the Panino Kebab, the wrap and, to eat without bread, the Kebab Plate.

The veg and the fries

Inside the pita go lettuce, tomatoes, onion, sweetcorn and carrots: crunchy, colourful, fresh. And yes, the fries too, hot, right inside: a detail that changes the bite, because it adds a crunchy, salty note to every mouthful.

The sauce: pick one of six

The last step is the most personal. You choose the sauce, out of our six:

• KB Special Sauce: the house sauce, creamy and spiced.
• Hot Sauce: chilli and vinegar, for anyone who wants a little fire.
• Curry Sauce: creamy and golden, with the warm scent of spices.
• BBQ Sauce: sweet and smoky, the taste of the grill.
• Cheese Sauce: melted cheese, soft and comforting.
• Kebab Sauce: the garlic yoghurt of a classic kebab, fresh and light.

The paper with the K

Everything closes up in the black paper with the red Ks, one squeeze and off you go: the pita stays in one hand, warm to the end. That way it’s ready to eat straight away, standing at the counter or sitting at a table.

Your way

The best thing about a Kebabberia pita is that you build it. Four choices, nothing more complicated: chicken or beef; the veg you like, and if one doesn’t convince you, you leave it out; the fries inside or not; the sauce. So two people ordering the same pita walk away with two different sandwiches, each built around their own taste, and neither had to settle.

That’s why we always ask “how do you want it?”. It isn’t a polite formula: it’s the most important part of the job, because the right pita is the one you would have chosen yourself.

Which one to pick?

• Pita Piccola: for a quick bite or a half-sized hunger.
• Pita Media: the Original, the right size for a real lunch.
• Pita Grande: the most generous, for when hunger is serious.
• Pita Greca: Greek style, warmed on the griddle.
• Vegetarian Pita: with falafel, crunchy veg and the sauce you like.
• Kebab Box: everything in a box you can take anywhere.

If you have allergies or intolerances

Every product and every sauce has its information on the allergens page and on the nutrition values page. It is indicative information, based on standard recipes and portions: if you have allergies or intolerances, always ask the staff before ordering.

Online ordering isn’t active yet: for now, call the restaurant or come to the counter. Pick yours from this page, and have a look at the menu before you set off.