This started out as a marinade for lamb a few years ago. I also use it on chicken satay for private parties as well as the eggplant on the Tajine. It is based on Za’atar, an herb and spice blend popular throughout the Levant.
1 cup extra virgin olive oil
6 large cloves garlic
1/2 cup tightly packed fresh parsley leaves
1 cup tightly packed fresh oregano leave
1/2 cup toasted sesame seeds
1 Tablespoon fenugreek, ground
1/4 cup sumac
1 teaspoon cumin
Combine all ingredients in a Cuisinart and pulse until fairly fine, scraping down sides as needed. Alternatively chop garlic, parsley, and oregano finely and whisk all ingredients together.