The Killer Kebab is the flagship. Lamb is hand-marinated daily, grilled to order, and piled into a warm sourdough flatbread that has been cold-fermented for 24 hours — this fermentation creates a tangy, complex flavor and chewy-yet-crispy texture that cannot be achieved with standard pita. Pointed cabbage provides freshness, mint yogurt adds cooling contrast, and dukkah spice (a blend of hazelnuts, sesame, and spices) brings nutty depth. Reviewers note the meat is remarkably tender and the sauce balance is considered.
Tips from diners
The mint yogurt is fresh and balanced, not overpowering. Don't ask for extra — it's already measured for the bread-to-sauce ratio.
At 85 DKK, this is excellent value for lamb kebab made entirely in-house. Compare to 100+ DKK at most Copenhagen kebab shops.
The house salad provides palate relief if you've ordered a rich kebab. It's fresh, not heavily dressed, and designed to be shared or eaten alongside the main. Reviewers mention it as a smart addition if dining in a group.
Tips from diners
Order one salad to share when you have multiple kebabs — it provides freshness and balance to the meal.
The falafel received a 10/10 rating from reviewers who praised the unique texture and flavors. Each falafel is hand-rolled — not mass-produced — resulting in an irregular, craggy exterior that crisps beautifully when fried. The interior is herbaceous and light, with a fluffy crumb. The apple adds sweetness and crunch, truffle mayo brings umami depth, and the 24-hour sourdough rounds out the profile. This is a vegetarian kebab that stands on its own merit, not an afterthought.
Tips from diners
Request the truffle mayo on the side if you want to control the richness. Many reviewers specifically recommend asking for it separately.
The falafel is lighter than the lamb kebab and works well if you're not extremely hungry.
The combo offers better value than ordering à la carte. The fries are hand-cut and fried to order, arriving crispy and seasoned. The beverage selection includes sodas, water, and local beer options. Reviewers note this is an affordable way to try Killer Kebab if you're budget-conscious.
Tips from diners
The combo saves about 30-40 DKK versus ordering each item separately. It's the best value at Killer Kebab.
Killer Kebab opened in September 2020 in Vesterbro, earning national recognition with a 6-star review from Berlingske that crowned them Best Kebab in Denmark. Every element is made in-house: lamb is hand-marinated daily with no shortcuts, falafels are rolled by hand and parsley-packed, and sourdough flatbreads are cold-fermented for 24 hours. The restaurant has expanded to seven locations across Copenhagen while maintaining the same commitment to quality ingredients — free-roaming lamb, organic vegetables, house-made sauces.
Killer Kebab has seven locations across Copenhagen: Vesterbro, Inner City, Nørrebro, Frederiksberg, Fisketorvet, Christianshavn, and Parken (events only). Find the nearest one at killerkebab.com/locations.
All locations operate first-come, first-served. No reservations. Lunch rush is 12-13:30, evening rush is 18-20. Arrive outside these windows for shorter waits.
Order online via their website for faster pickup. Delivery is available through major Copenhagen platforms (Wolt, Deliveroo, etc.). Takeaway maintains quality — the sourdough stays warm for 20-30 minutes.
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