Grease, steam and moisture are the enemies of good packaging. Here's how to pack kebab boxes so food arrives the way it left your kitchen.
This guide is for takeaway shops, food trucks, burger joints and delivery-first kitchens looking at custom kebab boxes. It covers what matters most before you order, with practical examples from Australian food businesses.
What are custom kebab boxes?
Custom kebab boxes are food-grade boxes made to your size, structure and artwork instead of picked from a generic range. They are used for snack packs, shawarma plates, souvlaki and kebab meals, and they are a staple for takeaway shops, food trucks, burger joints and delivery-first kitchens across Australia.
Sized for the snack pack, with grease-resistant lining for chips, meat and sauce. That practical detail matters because a box that fails in transit costs you the food, the customer's goodwill and often a refund. A well-made box does the opposite: it protects the product, carries your brand into homes and offices, and gives people a reason to remember where the food came from.
You can see standard sizes and options on our Kebab Boxes page, or browse the wider range of takeaway food boxes.
How to pack kebab boxes properly
Choose vented styles for fried food and close the box just before hand-over, not while the order waits. The box should protect the food without trapping the things that ruin it.
- Use vent holes for hot, crisp or steamed food.
- Use a barrier coating or liner where there is oil, sauce or moisture.
- Use inserts where individual pieces could slide into each other.
- Store flat, unused boxes somewhere dry and out of direct sunlight. Humidity in places like Brisbane and Darwin can soften board before it is ever used.
Sized for the snack pack, with grease-resistant lining for chips, meat and sauce.
Food safety and kebab boxes
Food businesses in Australia are expected to use packaging that is fit for purpose and unlikely to contaminate food, a requirement set out in the Food Standards Code administered by Food Standards Australia New Zealand (FSANZ). For kebab boxes, that means food-grade board, inks and coatings that suit direct or indirect contact with the food you pack.
Where the food touches the board directly, especially with hot oil, sauces and trapped steam, a barrier coating or liner is the safest choice. Printing is normally kept to the outside of the box, and any inside print should use low-migration inks.
Read our guide to food-safe packaging in Australia for a plain-English overview, and check with your local council or state food authority if you are unsure what applies to your business.
Box styles for kebab boxes
The structure of the box decides how fast it folds, how well it protects the food and how it looks when opened. These are the styles we make most often for kebab boxes:
- Clamshell: The lid and base are one piece joined by a hinge, which makes packing fast and closing secure.
- Lined tray box: A barrier lining on the inside keeps grease and moisture off the outer print.
If none of these fits, we can combine features, for example adding a window to a tuck box or an insert to a lid-and-base box. Your dieline is drawn around the food, so the finished box fits properly.
Board and material options
The right board depends on the weight of the food, how far it travels and the look you want. For kebab boxes the usual options are:
- Kraft paperboard: Unbleached kraft has a natural brown finish that suits rustic, organic and eco-minded brands. It prints best with bold one- or two-colour artwork, because the brown base shifts lighter colours.
- SBS paperboard: Solid bleached sulphate board gives a bright white surface for sharp, full-colour print. It is the usual choice for retail cartons and bakery boxes, and is commonly specified between 300 and 400 gsm depending on the weight of the food.
- Grease- and moisture-resistant board: Board with a food-safe barrier coating on the inside to hold back oil, sauce and condensation. Ask for water-based barrier coatings if you want the box to stay easier to recycle.
The main risk to plan for with this type of packaging is hot oil, sauces and trapped steam. Choose the board and any inside coating with that in mind, not just the print.
How big should your kebab boxes be?
These are the sizes customers ask for most often. They are a good starting point, but every box can be made to your exact dimensions.
| Popular size | Common use |
|---|---|
| 200 x 150 x 70 mm | snack packs |
| 230 x 180 x 80 mm | shawarma plates |
| 250 x 200 x 90 mm | souvlaki |
| Custom | Any size to suit your product |
As a rule, allow 5 to 10 mm of clearance on each side of the food and more on top if it has icing, toppings or a domed shape. Too much space lets food slide around; too little crushes it or smears it on the lid.
Buying packaging in Australia
Australian food businesses face some specific conditions that affect packaging choices. Long distances between cities mean boxes may travel a long way on delivery, and summer heat and tropical humidity test board, coatings and glue in ways a cooler climate never would.
We deliver flat-packed kebab boxes to Sydney, Melbourne, Brisbane, Perth, Adelaide and Hobart and regional areas. Order early ahead of busy periods like Christmas, Easter, Mother's Day and the end of the financial year, when many businesses reorder at once.
If you sell at farmers markets, festivals or through delivery apps, factor in how the box will be handled there: stacked in a warm van, carried by a rider or passed across a stall in the rain.
Mistakes to avoid with kebab boxes
Most problems with kebab boxes can be traced back to a handful of decisions made at the ordering stage:
- Guessing the size instead of measuring the actual food with toppings and packaging.
- Ignoring hot oil, sauces, which can stain or weaken boxes that look perfect on the proof.
- Skipping the proof check: typos and phone numbers are the classic errors.
- Ordering too close to peak season. Christmas, Easter and Mother's Day fill print schedules early.
- Over-finishing a box that will be thrown away within the hour.
- Forgetting spares for mis-folds, samples and busy weeks.
A five-minute check of these points saves weeks of reprinting.
Frequently asked questions about kebab boxes
Can I order different designs in one run?
Often, yes, if they share the same size and board. Ask us about splitting artwork across one order.
How long does it take to make kebab boxes?
Production is typically 10–15 business days after artwork approval, plus delivery time to your location.
Can you print on the inside of kebab boxes?
Yes, we can print inside and out. Keep inside print away from direct food contact, or use a barrier coating.
Do you deliver kebab boxes outside the major cities?
Yes, we deliver Australia-wide. Regional freight can take a little longer, so allow extra time.
The bottom line
The best kebab boxes are the ones that fit the food, suit the way your team works and look like they belong to your brand. Measure carefully, choose board for the conditions the box will face, and keep the design clear and consistent.
When you're ready, see the full specification on our Kebab Boxes page or request a free quote. We'll send a dieline and price for your exact size.
Get a price for your boxes
Send your size and quantity. We reply with a dieline and quote.