Middle Eastern Kabob Plate

Name: Middle Eastern Kabob Plate
Cook time: 30 min
Total time: 30 min
Ingredients: Trader Joe’s Middle Eastern-Style Kabobs; 1 cup basmati rice; 1 cup water; Pinch of salt (optional); 1/2 cucumber, diced; 1/2 tomato, diced; 1/4 red onion, finely chopped; 1 tsp red wine vinegar; 1 tbsp olive oil; Juice of 1/2 lemon; 1 tsp salt; 1 tsp black pepper; 1 tsp sumac (optional); Minced fresh mint leaves (to taste); 1/2 cup Greek yogurt; 2 tbsp water; Juice of 1/2 lemon; 1 tsp salt; 1 tsp black pepper; 1/2 tsp paprika; 1/2 tsp onion powder; 1 garlic clove, minced; Minced fresh mint leaves (to taste)

Lunch/Dinner

Cook time: 30 minutes

For many, kebobs hold a special place in their hearts, evoking memories of family gatherings, street food adventures, or cherished meals in a foreign land. A kebob plate can transport you back to those moments and remind you of the cultural richness of the dish. The best part is that it's versatile- you can add or remove as many ingredients as your tastebuds desire! Pat the Spatula suggests serving with basmati rice, cucumber salad, and mint yogurt sauce and hopes you enjoy!

Author

Dharini Vish

Ingredients

Kabobs

Trader Joe’s Middle Eastern-Style Kabobs

Basmati Rice

1 cup basmati rice
1 cup water
Pinch of salt (optional)

Cucumber Tomato Salad

1/2 cucumber, diced
1/2 tomato, diced
1/4 red onion, finely chopped
1 tsp red wine vinegar
1 tbsp olive oil
Juice of 1/2 lemon
1 tsp salt
1 tsp black pepper
1 tsp sumac (optional)
Minced fresh mint leaves (to taste)

Yogurt Sauce

1/2 cup Greek yogurt
2 tbsp water
Juice of 1/2 lemon
1 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/2 tsp onion powder
1 garlic clove, minced
Minced fresh mint leaves (to taste)

Directions

Cook the Kabobs

Heat a nonstick skillet over medium heat with a neutral oil
Add kabobs and cook for 8–10 minutes, turning occasionally until thawed and heated through

Make the Basmati Rice

Rinse rice under cold water until water runs clear
In a pot, combine 1 cup rice and 1 cup water with a pinch of salt
Bring to a boil, then reduce to low, cover, and simmer for 12–15 minutes
Let sit off heat for 5 minutes, then fluff with a fork

Prepare the Salad

In a bowl, mix cucumber, tomato, and red onion
In a small cup, whisk vinegar, lemon juice, olive oil, salt, pepper, and sumac
Pour over salad and toss. Top with minced mint

Mix the Yogurt

Combine yogurt, water, lemon juice, spices, garlic, and mint.
Mix until smooth. Adjust salt or lemon to taste

Recipe Note

To Serve: Plate rice, top with kabobs, add salad on the side, and spoon over yogurt sauce. Optional: serve with warm pita or pickled onions

Pat the Spatula

NEW

Brave Pat the Spatula

Excited Pat the Spatula

NEW

Loving Pat the Spatula

Flippin' Pat

NEW

Mini Pat the Spatula

Frequently asked questions

Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)