I totally didn’t follow this recipe at all LOL but it served as a good inspiration. I used dollops of fresh za’atar sauce (can be found in jars with olive oil, as opposed to powders), lots of garlic powder, oil from a jar of sun dried tomatoes in oil (until the za’atar is more “spreadable” as a marinade), and a dash of fish sauce. It turned out REALLY good! Served with cilantro-garlic basmati rice and charred broccoli. It definitely needs a citrusy freshness, so a squeeze of lemon before eating (maybe even marinate with lemon zest?) or a side of cucumber salad. Marinated for 6 hours, but would be better overnight.
