Kebab kiosks
Mall and roadside kiosks that sell doner wraps all day from one vertical grill.
Supplier daging kebab · Halal
Halal kebab meat supplier for KL & Selangor
Daging Segar is a halal kebab meat supplier for kebab kiosks, shawarma shops and food trucks in Kuala Lumpur and Selangor. We supply frozen doner cones in 5, 10 and 15 kg sizes, spiced beef or lamb shawarma strips, and garlic kebab sauce, delivered next day across the Klang Valley.
Halal from slaughter to spitCones frozen at −18 °C5 · 10 · 15 kg cones
Our kebab meat supply is built for the shops that run a vertical grill all day. Each doner cone is layered by hand from beef or a beef-lamb blend, pressed tight, and frozen on its spit base at −18 °C. A tight, well-frozen cone stands straight on the grill, browns evenly and shaves into clean, thin slices instead of crumbling off in chunks at the end of the night.
For shawarma, we slice beef or lamb 3–4 mm thin and season it in our halal kitchen, then pack it in 2 kg bags. Thin strips cook fast on a flat griddle, which suits stalls without space for a vertical grill, and nasi arab restaurants that cook shawarma to order. Add our toum-style garlic kebab sauce, made egg-free in the same kitchen, and the wrap is done.
Choosing the right cone size is the biggest lever on waste. A cone that runs out at 9 pm loses sales; a cone that is half left at closing becomes a problem. The table below gives a rough guide to servings per cone so you can match the cone to your trade. Trade accounts start from 10 kg per delivery, and orders placed on WhatsApp by 6 pm arrive the next day.
Specifications
Kebab and shawarma meat we supply
Frozen cones for the vertical grill, thin strips for the griddle, and the sauce that goes with both.
| Product | Meat | Pack | Storage |
|---|---|---|---|
| Doner kebab cone | Beef | 5 kg · 10 kg · 15 kg | Frozen −18 °C |
| Doner kebab cone | Beef-lamb blend | 5 kg · 10 kg · 15 kg | Frozen −18 °C |
| Shawarma strips, 3–4 mm | Spiced beef | 2 kg pack | Chilled 0–4 °C or frozen −18 °C |
| Shawarma strips, 3–4 mm | Spiced lamb | 2 kg pack | Chilled 0–4 °C or frozen −18 °C |
| Garlic kebab sauce (toum-style, egg-free) | — | 1 kg · 5 kg tubs | Keep chilled |
What to cook
Who buys our kebab meat
Shawarma & nasi arab restaurants
Lamb shawarma strips cooked to order on the griddle, served over rice or in bread.
Food trucks
A 5 kg cone fits a small truck grill and suits a single evening of trade.
Pasar malam stalls
Shawarma strips on a flat griddle give you a kebab menu without a vertical grill.
Events & catering
A live doner station draws a queue at weddings, corporate events and kenduri.
Daging Segar
Which cone size fits your trade?
Rough servings per cone. These are estimates, not promises: they assume about 30% of the raw weight is lost to cooking and trimming on the spit, and about 100–120 g of cooked meat in each wrap.
| Cone size (raw) | Cooked meat (estimate) | Wraps at 100–120 g (estimate) | Suits |
|---|---|---|---|
| 5 kg | about 3.5 kg | about 30–35 | Food trucks, small stalls, trial runs |
| 10 kg | about 7 kg | about 58–70 | Busy kiosks, one trading day |
| 15 kg | about 10.5 kg | about 88–105 | High-volume shops, events |
Your real yield depends on your grill, how hot you run it and how thin you shave. Weigh your shavings for the first few days and adjust the cone size.
Thawing and loading a cone
- Keep the cone frozen at −18 °C until the day before you need it.
- Move it to the chiller (0–4 °C) to temper. Never thaw it at room temperature.
- Slide the cone onto the spit with the wide end at the bottom and lock the base plate and top clamp so it cannot slip.
- Start the burners on high to seal the outside, then turn down to a steady heat and keep it rotating.
- Shave only the browned outer layer, in thin slices, and let the next layer cook before you cut again.
- Pick a cone size you can finish in one trading day. Check your local council's food handling rules before keeping a part-used cone.
Halal & cold chain
Halal from slaughter to your spit
Our beef and lamb come from halal-certified slaughter. Layering, seasoning, freezing and packing all stay halal in our own kitchen. Cones are blast frozen to −18 °C and delivered in reefer trucks; chilled strips stay at 0–4 °C to your door. Trade customers can see our certificates on request.
0–4 °C−18 °C5:30 am
Questions
Common questions
Which cone size should I start with?
If you are new or testing a location, start with 5 kg. Once you know how many wraps you sell in a day, move up to 10 or 15 kg so you buy fewer, larger cones and the spit runs all day.
Do I cook the cone from frozen?
Temper it in the chiller first, so the outside softens but the core is still firm. A cone that is fully soft is hard to shave cleanly; a rock-hard cone cooks slowly on the outside.
Is the cone beef or lamb?
Both are available. Choose all-beef, or a beef-lamb blend for a richer flavour. Tell us which on WhatsApp when you order.
How long do shawarma strips keep?
Chilled at 0–4 °C, use them within 3–5 days. Frozen at −18 °C they keep for months; thaw overnight in the chiller.
Do you supply bread or wraps?
No. We focus on the meat and the garlic sauce. Most shops buy pita, tortilla or roti from their bakery supplier.
More from Daging Segar
Other products
Get this week's kebab meat price
Tell us your grill size and how many wraps you sell a day. We will suggest a cone size and send this week's prices, because meat prices move with the market.