Doner kebab made for foodservice.
We deliver the same taste in every batch, with Halal certification and EU documents included.
We make three flavour lines, each in three bases.
We match the taste and meat texture to the market you sell into.
We hold a steady yield from every cone, batch after batch.
What counts is what's left
after roasting.
The venue owner asks one thing: how much kebab stays on the tray after roasting.
From 10 kg of raw material, about 7.3 kg is left after roasting. We confirm the exact yield for your recipe in the batch specification.
Higher yield means higher margin
Less water in the meat means more roasted portions from every cone.
Consistency
We hold the same taste from the first cone to the hundredth.
Full documentation
We provide EU and Halal certificates in your market's language.
How a kebab log is made, step by step.
Four shots from our production line: from cutting to roasting on the spit.
Poultry cutting
We portion chicken and turkey into cuts for the recipe.
Forming the log
We stack and trim the meat into an even shape for the spit.
Freezing and cold store
We freeze the finished logs and keep the cold chain unbroken.
On the spit
We make sure it roasts evenly and delivers high yield for your customer.
A spec sheet for every product, in PDF.
Download the composition, weights, allergens, storage conditions and EU compliance straight away, no request and no waiting for an email.
Kebab White
Kebab Gold
Doner kebab, frequently asked questions
Can I get a sample before ordering?
Yes. We send the sample straight to your end customer (the outlet owner), where the product actually performs. We agree the feedback date before the sample leaves the plant.
What cone weights do you offer?
As standard, from 10 to 50 kg (10, 15, 20, 25, 30, 35, 40, 45, 50 kg). We make custom weights on request, tailored to the specific grill type and outlet turnover.
How do the White, Gold and Red lines differ?
They are three seasoning profiles built on proven recipes. White is the simplest on allergens (celery and soy only). Gold is full and aromatic (curry and warm spice). Red is bold and lightly spiced. We make each one across three raw-material bases.
Can the recipe be modified?
In private label mode, yes. We adjust the seasoning level, the raw-material base mix and the composition for a specific market. Implementation usually takes 3–6 weeks from brief to finished sample.
Is the product Halal certified and do you deliver across Europe?
Yes. We hold active Halal certification (ritual slaughter and production process), and we issue a Halal certificate for every export batch. We have served many markets for 12 years; production in Poland, in the centre of Europe, cuts freight to DE/AT/CZ.
Let's talk kebab
We send the sample straight to your end customer, to test where the product actually performs.
- ●No commitment
- ●No need to switch supplier
- ●EU origin