Ground meat:
- Cut a small corner from the packaging and drain off any excess liquid. Transfer the ground meat to a plate; pat dry with a paper towel.
In a large bowl, combine the ground meat and za'atar, season with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
Jumbo shrimp:
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
In a large bowl, combine the shrimp and za'atar, season with salt and pepper, and toss to coat.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate.
While your protein is cooking, start preparing the salad.