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Thank you for your ongoing support of our family-owned Austin restaurant. We appreciate your loyalty, especially as we work through the challenges of staffing shortages, rising costs, and increased expenses that have come about in the post-pandemic landscape. We want to address the concerns some may have regarding our prices and portion sizes. Our commitment to serving high-quality, homemade meals means we prioritize sourcing the best ingredients, which, along with our dedication to paying our staff fair living wages, has influenced our pricing structure. We understand that this might affect perceptions of value, but we believe in the quality and sustainability of our food over mere quantity. Our portions are carefully calibrated to provide a satisfying and health-conscious dining experience. By choosing us, you are supporting a business model that places a high value on culinary excellence, ethical sourcing, and the well-being of our employees—core principles that drive everything we do. As we continue to serve you with care and commitment, know that every meal prepared in our kitchen is a testament to our shared values of quality, community, and sustainability. Thank you for being part of our restaurant’s journey. We are always eager to hear from you and welcome any feedback that could enhance our mutual experience.

The Story – part 1

It starts in the era of Y2K, just before all the computers on Earth crashed, sending us into The Bohhh-ring Age. Two best buddies (or pals) from Texas took a brief hiatus from college and boarded a 777 to Zurich, Switzerland. They were on a mission to give aid to the Swiss Alps, whose mountains were too powdery and desperately needed to be snowboarded upon. While this was no modest task, the pair still managed to find time to spend with the beautiful Swiss female natives, and to partake in awkward social rituals like "Party Time."

The Story – part 2

Through this immersion into Swiss culture, Kristian and Chris, the two pals (or buddies) found that these Europeans were fond of a certain type of street vendor food called Doner Kebabs. Being silly silly Americans, they initially assumed that these vendors were selling nothing more than Shish-Kabobs. To their surprise, the delicious smell of flame-kissed beef, lamb, and chicken, was coming from large cones of meat, rotating on a vertical broiler. The meat would be shaved off with huge knives and laid onto a bed of fresh vegetables, tzatziki and spicy sauces, and then all wrapped up in warm flat-bread.

The Story – part 3

"Ah ha! Let's bring this back to Texas," they said. No one was around, so they said it louder. "I'm from Texas, plus I like kebabs!" said Mark, a fellow snowboarder who was just in earshot. "Sweet," they all agreed, and the three buddies/pals (friends) moved back to Texas...with a plan (and smuggled spices and recipes).

The Story – part 4

Kristian and Chris finished college in San Marcos while perfecting their recipes, moved back to Austin and launched their first trailer in October of 2006. Working with Mark, they painted that li'l beast blue and parked it in the heart of Austin's downtown music district off of 7th and Trinity. Kebabalicious has thrived, grown, and has been recognized and awarded for their absurdly delicious food by everyone from The Austin Chronicle to Rare Magazine, and most importantly, that intoxicated guy who's "sooo f***in' hungry, man."

The Story – part 5

Kebabalicious continues to "bring it" to this day, meaning that they work hard to remain respected for their fresh taste and inspired sauces, while keeping their menu simple. Kebabalicious maintains this by using top-quality organic produce and ingredients and creating their own sauces and marinades from scratch. This is how they "bring it."