Here ya go, its from epicurious web site. I liked it on sheep meat and guinea pig. Course I was in the alto planno workin and woulda killed for a Big Mac.
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
You gotta be careful with the dried basil. If its not dried carefully it winds up tasting like spittin tobacco.(at least to me), and I lik the summer savory best, and the smoked paprika that Pennzys sells is really good.