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.”

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.

“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).

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.”

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.”

And now Kebabalicious has “broughten it,” which is a made-up phrase used to describe moments in life
when you start up a second Kebabalicious trailer near the corner of 3rd and Congress, open for lunch hours.