Schwartz Air Fryer Charred Turkish BBQ Seasoning is a rich blend with sumac, tomato, and oregano. Simply sprinkle over chicken, lamb, or halloumi, coat with yoghurt, and air fry at 200°C for 10-12 minutes for a smoky, succulent meal.
A Turkish Inspired Seasoning with Sumac, Tomato and Oregano.
Schwartz Air Fryer Charred Turkish BBQ Seasoning Drum 115g
Seasoning Charred Turkish BBQ
Net Content: 115 g
Ingredients: Spices (Ground Sumac (9%), Paprika, Dried Garlic, Dried Onion, Black Pepper, Ground Cumin, Ground Turmeric), Rice Flour, Salt, Dried Tomato (10%), Oregano (3%), Sugar Cane Fibre, Acid (Citric Acid), Natural Flavouring, Smoked Maltodextrin
| Energy | 1213kJ/288kcal |
| Fat | 3.5g |
| - of which saturates | 0.7g |
| Carbohydrate | 49.1g |
| - of which sugars | 8.1g |
| Fibre | 13.1g |
| Protein | 8.4g |
| Salt | 18.67g |
Features: BBQ Flavours All Year Round Suitable for Vegetarians
Storage: Store in a cool, dry place out of direct sunlight.
Storage Type: Ambient
Recycling Info: Recycle: Whole Packaging
Product Information: Inspired by the vibrant grills of Istanbul - made effortlessly in your air fryer! With sumac, tomato and aromatic oregano, this rich Turkish inspired BBQ seasoning blend brings smoky, succulent flavour to chicken, lamb, or halloumi - no charcoal required. Maximum flavour, minimal effort! Ready in under 12 mins.
Four easy steps for delicious charred Turkish BBQ in under 12 minutes: 1. Sprinkle over meat or vegetables (combined with Greek yoghurt). 2, Toss to coat and spray with oil. 3. Cook at 200C for 10-12 minutes. 4. Serve in pittas with salad, yoghurt and chili sauce.
Preparation and Usage: - For 2 servings use 2 tbs seasoning. - Combine 300g meat or vegetables with 1 tbs Greek yoghurt in a bowl. Sprinkle over the seasoning, toss to coat and spray with oil. Cook in an air fryer at 200°C for 10-12 mins, or until cooked through. Shake half-way through. - Serve in pittas with salad, yoghurt and chilli sauce.
Manufacturer Address: Schwartz, Pegasus Way, Haddenham, Aylesbury, Bucks, HP17 8LB.
