Israeli style herb blend

I love Za'atar. Its fresh and herbal taste just brightens up so many foods with nothing more than a sprinkle. I also blend it in a mortar and pestle with some olive oil and garlic and a bit of lemon juice as a marinade for shrimp or fish.

Try the recipe below for new taste treat.

Grilled Shrimp with Za’atar

Mark Sanne

Serves 6


1-1/2lb large shrimp, peeled, deveined and tails left on

Juice of 1  lemon

Zest of 1 lemon, grated

2 cloves of garlic, peeled and finely chopped

1/2t Global Palate Pimentón de la Vera

2T Global Palate Za’atar

1/2t Global Palate Urfa Biber or ground black pepper

1/3C extra virgin olive oil


          In the bowl of a food processor, combine the lemon juice, lemon zest, garlic, Pimentón, Za’atar, and Urfa Biber. Pulse to combine. With the motor is running slowly add the olive oil and process until all of the ingredients are well mixed.

          In a large non-reactive bowl, add the peeled shrimp and pour the garlic-Za’atar mixture over the shrimp and toss well to combine. Allow the shrimp to marinate for about ½ hr-1hr but not much longer as the acid will “cook” the shrimp and cause it to become tough.

          Preheat a grill to medium high while the shrimp is marinating.

Remove the shrimp from the bowl and place onto the hot grill cooking them for a few minutes on each side until they turn pink and the edges get a golden brown. Remove the cooked shrimp from the grill and place onto a serving platter. Garnish with some chopped parsley and a squeeze of lemon.