In a large mixing bowl, whisk together shredded onion, garlic, marjoram, rosemary, salt, olive oil, black pepper and ¼ cup white wine. This will be the meat marinade.
If using pork, trim any white membrane from the tenderloins. Cut tenderloins lengthwise then slice into ¼ -inch slices. If using chicken, trim any excess fat or cartilage from the breasts. Cut into ¼ -inch slices.
Add sliced meat to the marinade. Stir with wooden spoon until meat is evenly coated. Cover, set in fridge for at least 12 hours to marinade. The mix can sit for up to 24 hours.
Preheat Blackstone griddle to medium-high heat. Add meat to the griddle top. Use your spatulas to spread the meat around, this will help unsure that each piece develops a good sear. Cook meat for 5 minutes on one side. Flip the pork and then add butter and the last ¼ cup of white wine. Stir the meat using two spatulas, make sure to coat the meat in the white wine-butter mixture. Cook for an additional 5 minutes or until meat is cooked through and seared well on both sides.
Remove from the heat and serve on Greek Pita Bread with sliced tomatoes, diced onions, and Tzatziki Sauce.
1. Peel the cucumbers cut them in half and spoon out the seeds from the middle. Grate with a cheese grater.
2. In a small mixing bowl, combine the cucumber, yogurt, garlic, white wine vinegar and olive oil. Mix until well combined
3. Season to taste with salt and pepper. Add the finely chopped fresh dill.
4. Refrigerate for an hour to let the flavors combine.
Search
