Chicken shawarma at this spot is made from thigh meat (more flavorful than breast) and marinated with similar warm spices but cooked at a lower intensity to keep the meat moist. The result is tender, slightly less intense than the beef version, and popular with those who find the beef too rich.
Tips from diners
Don't assume chicken shawarma is lighter than beef—the thigh meat is rich and satisfying.
Thinly sliced beef marinated with warm spices, cooked slowly on a rotating vertical spit until the edges crisp. The meat is carved fresh to order and wrapped in house-baked pita with lettuce, tomato, and the signature yogurt sauce. Reviewers consistently praise the balance of spice, the tenderness of the meat, and the quality of the yogurt sauce which is tangy but not overpowering.
Tips from diners
Order the beef shawarma for lunch with extra pita. It's filling, quick, and reasonable value.
Ask for their special chili oil on the side. It's not on the menu but elevates the whole dish.
Simple hummus made with chickpeas, tahini, lemon, and garlic, served with warm house-baked pita bread. It's a starter or light meal on its own—the hummus is smooth and the pita is fresh from the oven.
Tips from diners
Hummus and pita is a light, satisfying solo meal with a coffee for under 70 DKK.
House-made falafel with good texture—crispy exterior, creamy center—made fresh to order. The herbs (parsley, cilantro) are generous and the spicing is warm but not aggressive. Served with tahini sauce and vegetables in a pita or as a plate.
Tips from diners
Falafel is the best value—get two fritters with pita and greens for under 100 DKK.
A platter of several marinated and grilled meats—shish kebab (lamb), kofta (minced meat patties), and grilled chicken—served with rice, grilled vegetables, and yogurt sauce. This is the restaurant's answer to a mixed platter, letting you taste multiple preparations and spice levels.
Tips from diners
Order mixed grill plates to share if you want to try multiple items. Three plates is enough for 4-5 people.
Opened in 1980, Shawarma Grill House was the first in Copenhagen to serve shawarma and remains the city's most consistent version. The restaurant operates two locations—one in Nørrebro (facing Red Square) and one in the city center on Strøget—both built around the same philosophy: quality marinated meats, fresh pita bread from the oven, and a yogurt sauce that doesn't mask the meat. The two-floor Nørrebro location draws a diverse crowd and has maintained its reputation for 40+ years.
Shawarma Grill House is halal. It's one of Copenhagen's oldest Middle Eastern restaurants and occupies a special place in the city's food history.
Go for lunch (11 AM-2 PM) if you want to minimize wait time. Evenings and late nights can see queues, especially Thursday-Saturday.
Open until late on weekends (midnight Friday, 11 PM other nights). A legendary late-night food option in Copenhagen.
Two-floor Nørrebro location means plenty of seating even when the queue outside looks long. Downstairs is faster for takeaway, upstairs for sit-down.
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