Just found this in the donner kebab, can you identify what it is

Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well.

The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb). It is sometimes served with one of each. There are exceptions and, though not as common, other types of kebab may be used.

If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab.

Food safety doesn't work that way. It is impossible to predict the safety of a finished product from the ingredients. There are a few exceptions when the ratio of preservatives is known, but they are basically a variation of a known recipe, and then it doesn't matter much what the last ingredient is. For example, if you make a jam with 1:1 sugar/fruit ratio and without pectin addition, it's known that it will be shelf stable, no matter which fruit you choose. For a random hot sauce, it does not work at all.

Whatever recipe you develop, the final product has to be tested whether it's shelf stable. If you have solid knowledge in food technology, you can do some good guesses at what to try and what not to try. This is however impossible to learn by asking one question online. You could

• just try recipes at random and have them tested
• learn about food technology yourself (note that it's a standard B. Sc. university major, not something you can pick up from a random tutorial). This will lead to fewer bad guesses before you make a recipe which passes the test
• hire a food technologist to do the development for you

In all three cases, it will be expensive. The testing process itself is likely to be legally regulated. As you are having other legal concerns, it is probably best to consult a source on legal advice, they will probably be able to tell you what are the requirements to get your sauce tested, beside telling you whether you're allowed to sell it at all.