Mild Lebanese & Turkish Kebab Blends

I’m preparing a retail line of kebab seasonings and need production-ready formulations that I can move straight into blending, packaging, and lab testing. The scope covers three SKUs: an authentic Lebanese kebab mix, an equally authentic Turkish kebab mix, and a versatile “Lebanese–Turkish” fusion.

Because these will sit on supermarket shelves, the flavour profile must stay true to its region yet remain mild enough to satisfy a wide customer base rather than just heat-seekers. I’m not looking for home-cook pinches-of-this notes; I need precise gram-based ratios, recommended particle size, anti-caking solutions, and any natural preservatives that maintain colour and aroma through a standard 18-month shelf life.

Deliverables
• Three separate seasoning formulations (Lebanese, Turkish, Fusion) expressed in percentages and batch weights ready for 25 kg commercial runs
• Brief sourcing guidance for key spices (e.g., Aleppo pepper alternatives that still keep the blend mild)
• Handling notes covering allergen declarations, halal suitability, and suggested “contains” statements for retail labels
• Short sensory description for each blend that marketing can lift straight onto the pouch

If you have previous R&D or spice line experience in the Middle East market, that will help us move quickly into production trials.

Freelancers with background in this line need to apply, AI created recepies will not be entertained