THE CHEF AND THE BUTCHER
A: This is our dirty kebab!
C: As the chef and the butcher growing up, this was a staple in our day-to-day diet.
A: Absolutely.
Where the kebab is now and where it’s come from is quite something. When I was younger it was the cheap peasant’s choice. It sustained us for years growing up. But now it’s come to the forefront. Now it’s trendy. So how do we modernise
