Steamed and loaded with herbs & flavor
Prepared from fresh
Prepped, Spiced and stacked In-house
Prapped, Spiced and stacked In-house
Delicious & ready
From fresh, prepared in house
Green bell peppers red onion grilled mixed with herbs & seasoning
chick peas blended with tahini sauce, lemon juice, garlic & herbs
Lettuce, tomatoes, cucumbers, onions, zesty lemon juice, herbs & olive oil dressing
grilled eggplant dip made with tahini & lemon juice
Stuffed with rice & herbs, cooked with oil.
finely chopped parsley, tomato, bulgur & onions seasoned with salt, lemon juice & olive oil
cucumber mixed with yogurt , garlic & dry mints
Fresh and tasty
Prepared in house
tahini mixed with lemon juice, vinegar, water & spices
red pepper sauce
garlic mayo mix
green hot pepper sauce
served with 2 pitas and olive oil
6 pc $3 - tahini sauce
10 pc $5 - tahini sauce
15 pc $7 - tahini sauce
Falafel sandwich $6.95
plain or Strawbery
Layers of Chocolate
In today's fast moving life, it became hard to find fresh healthy ready meal, knowing how valuable time is, PITA CITY is now serving healthy fresh ready build your own meal, giving the customer best ready Mediterranean food experience at a great value.
We cater for events: We would be glad to discuss how to be a part of your next event. Special catering menu and food orders are accommodated.
We refuse to compromise on quality in our restaurant. We use best quality foods in the market, chop, slice and prep all by hand.
Invented in Turkey in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the Greek word for “turn.” Likewise, then it spread through the Middle East,
People figured out fire approximately one million years ago. Ever since, there has been a primal allure to roasting meat on a stick over a bed of crackling flames. From a medieval suckling cow to the rotisserie chicken you grabbed at the grocery store last week, the popularity of spit-roasted meat is ever-growing, and they offer an astounding variety of different international meat-on-a-stick bites. Despite the excess of fast-casual cuisine available to us daily, there's nothing as tried and true as a well-made shawarma or gyro. Though both are tasty and seem quite similar, there is a difference between gyro vs. shawarma.
Gyro and shawarma are both meat dishes that are cooked at a very high temperature on a rotating spit, and sliced into savory thin strips of meat. Both foods are derived from the Turkish Döner Kebab and stuffed inside of pocket or flat pita bread along with hummus, tahini, and desired veggies. They can also be served bread-free and piled high on a plate alongside rice, grilled veggies, hummus, tabbouleh, tomato, and yogurt-topped cucumber slices.
It’s important to keep in mind that gyro and shawarma are NOT the same thing, and that any street-food savant would ream you for assuming otherwise. Now that I have you attentive, and perhaps a little confused, let’s discuss the crucial differences between the Greek gyro vs. the Middle Eastern shawarma.
Pronounced YEE-roh and translating as "turning" in Greek, the gyro is a vertically spit-roasted stacked meat dish, cooked in front of an upright rotisserie. traditional Gyro is made from lamb, beef or a scrumptious assortment of the two. Both versions are then stuffed in fluffy blanket or pocket pita bread and topped with tomato, onion, and a yogurt sauce called tzatziki. You know you're at a true gyro establishment if it comes as a messy sandwich.
Greek historians attribute the origin of the gyro to soldiers from the army of Alexander the Great, who skewered meat with their swords and cooked it over an open flame. It is believed that the gyro was introduced to the United States by a growing Greek population in 1970s New York City. One could speculate that our current love for reasonably-priced, exotic fast-casual food all started with the Americanized gyro sandwich.
Despite its Turkish roots, shawarma is a Middle Eastern creation that sprung up somewhere in the Levant. The main difference between shawarma and gyro is the meat. Unlike gyros, the in house packed-down shawarma meat can be layers from chicken, turkey, beef, lamb, veal, goat or a mix of beef & lamb.
Another difference between shawarma and gyro is the preparation; shawarma is more about the flavor of the meat than the plethora of toppings on it. Shawarma meats at Pita City is marinated all day in seasonings and spices like garlic, turmeric, dried lime, cinnamon, and cardamom, giving it a complex flavor both tangy and warm. Like the gyro, shawarma is served with toppings like tahini, tabbouleh, and hummus. Unlike the gyro, shawarma should never have tzatziki sauce, which would detract from the flavor of the methodically marinated meat.
If you aren’t yet familiar with shawarma, think of it as tacos al pastor’s older and wiser Arabic brother. Like many popular spit-roasted meat dishes, shawarma is believed to have originated from the 19th century Ottoman Bursa, or current day Turkey. The name “shawarma” comes from the Turkish word “çevirme,” which means “turning.” Shawarma is thought to have gained popularity in the US around the same time as gyros.
Meats that are packed here are Layers of beef or chicken shawarma, gyro meat comes ready beef & lamb mix.