The meat is aprox. 85% beef/ox-meat and 15% lamb. It’s marinated which gives it a fresh hint of sourness and it has a distinct taste of cardamom among other spices.

The chili sauce clearly contains sun-dried tomatoes, which gives it the full and sweet taste.

The original recipe for the chili sauce is a business secret though according to the people at the restaurant, but you could try this recipe that I found on the internet posted by Morten who’s a Shawarma Grill house fan like me and I think it seems like a pretty good shot at it:

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A small can/glass of sundried tomatoes (very important ingredient).
280 g of tomato paste, double concentrated 28-30%
1-2 tablespoons of chili seeds (standard dried and chrushed chili with seeds).
Olive oil
1 tablespoon of Cayenne Pepper
Aprox. half a tablespoon of Garam Masala (contains coriander, nutmeg and cinnamon etc.) – be very carefull as too much Garam Masala will ruin the taste.
A bit of fresh juice from a lemmon.
A bit of salt
A bit of garlic powder

Ajust the hotness of the sauce with Cayenne Pepper

It’s very important that the chili sauce rests in an airtight container/glass for a couple of days before use. Alternatively, but second choice, you could let the chili sauce boil for a short while and put it in the refrigerator to cool.

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Best

Filip