Schwobilt and other pita sandwiches

INGREDIENTS: Schwobilt
1 4 oz Chicken breast
Jalepenos, grilled
Tomato, sliced thinly
Lettuce, shredded
Cumcumbers, sliced thinly
Cheddar cheese
Jalepeno ranch
Pita
Salt and lemon pepper

STEPS:
Sprinkle chicken breast with salt and lemon pepper.  Drizzle oil in medium pan set on medium high heat.  Cook each side 3 to 5 minutes. 

While chicken is cooking, split pita bread halfway.  Fill pocket with condiments except for the jalapeno ranch.  Add cooked chicken, drizzle in sauce, tuck one of the open ends over the filling and roll tightly to form a roll.  Wrap with a piece of wax paper or aluminum foil to make sure it doesn't fall apart and serve.

INGREDIENTS: Dagwood
2 to 3 slices of Deli turkey
2 to 3 slices of Deli black forest ham
2 to 3 slices of Deli prime rib
Lettuce, shredded
Onions, diced
Tomatoes, diced
Cheddar cheese
Light Mayo
Horseradish Dijon
Pita

STEPS:
Split pita bread halfway and fill pocket with turkey, black forest ham, prime rib and condiments.   Tuck one of the open ends over the filling and roll tightly to form a roll.  Wrap with a piece of wax paper or aluminum foil to make sure it doesn't fall apart and serve

INGREDIENTS: Falafel
1 16 oz can of chickpeas (about 2 cups)
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying
Lettuce, shredded
Cucumbers, thinly sliced
Tomatoes, diced
Feta cheese
Black olives
Tzatziki
Pita

STEPS:
Rinse chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.

Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.

Heat oil to about 350 degrees. Add the baking soda to the mixture and knead a little. Wet your hands and shape little balls. Fry until you get a deep brown shade.

Split pita bread halfway and fill pocket with falafel and condiments.   Tuck one of the open ends over the filling and roll tightly to form a roll.  Wrap with a piece of wax paper or aluminum foil to make sure it doesn't fall apart and serve

Pita Pit
211 Dauphin St. Mobile Al 36602
www.pitapitusa.com
Sunday - Wednesday 10:00 a.m. until 9:00 p.m.
Thursday: 10:00 a.m. until Midnight
Friday - Saturday: 10:00 a.m. until 3:00 a.m.

We cater & deliver.

ABOUT THE BUSINESS:
Pita Pit mission to provide customer service while customizing world class pitas with fresh ingredients. With our wide selection both meat and vegetable pitas, produce, cheeses, and sauces, we guarantee you will leave with a happy and fully belly! 

ABOUT THE GUESTS:
Matthew LeMond; born and raised in New Orleans, La and moved to the city of Mobile almost ten years ago to attend Spring Hill College. While my focus in college was biology with a minor in mathematics, I quickly became intrigued in the marketing and networking while working with Red Bull Energy Drink. I deejayed and bartended at many local spots and quickly became in love with the opportunities available in Mobile. I was able to pursue owning my own business through deejaying but not limited to becoming the owner of my first bar. Since then, I have been blessed with the opportunity to open O'Daly's Irish Pub. Through the networking done in Mobile and O'Daly's, Carlos and I were introduced in which a friendship turned into a great business opportunity. With a great mixture of hard work, communication, and the ability to be risk oblivious we were able to turn a dream of owning our very own Pita Pit into a reality.

Carlos Serrano was born in Emmen, The Netherlands before relocating to Mobile, Ala for college by ways of Scottsboro, Ala. I graduated from Spring Hill College in May of 2011 with a degree in finance and economics. As soon as I graduated I had the opportunity to stay in Mobile and aid in opening and managing several Cold Snap Frozen Yogurt locations. Taking what I learned and the experience that brought me I had the opportunity to partner with Matt in opening Pita Pit. I feel we make a great team as we move forward in our business ventures.