do ahead Marinade can be made up to three days ahead and stored in the refrigerator.
Combine lemon zest and juice, garlic, thyme, za’atar, salt and pepper in a bowl. Mix well and let sit 5 minutes. Stir in olive oil until incorporated.
finely grated zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh thyme
2 tablespoons za’atar
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup olive oil