Onken Natural Set Yogurt 450g

Highlights

• Mild & Creamy
• British Milk
• High Protein
• Gluten free
• Suitable for vegetarians
• Live Cultures: Lactobacillus Bulgaricus, Streptococcus Thermophilus, Bifidobacterium

Natural Set yogurt with a pot that is 90% recycled PET (rPET). Made with whole milk for a mild, fresh taste and a thick texture. Perfect for breakfast, cooking, baking or making.

Fresh pasteurised milk & live cultures are filled into each pot. The pots are then held in a bespoke room, where the cultures create a thick set yogurt, perfect for recipes and breakfast!

Fun Natural Fact: The liquid in this Set yogurt is whey which contains protein. So stir it in and enjoy!

Nothing artificial & no added sugar. Contains only naturally occurring sugars. Vitamin D contributes to the normal function of the immune system. Calcium contributes to the normal function of digestive enzymes.

Recipe Inspiration

These Tikka Masala Skewers (with chicken or halloumi based on your preference) are perfect for a quick meal. With a marinade that makes the skewers juicy and a coriander & yogurt sauce.

Ingredients

• Skewers (if using bamboo skewers soak them in water for 15 minutes before using)
• 150g Onken Natural Set Yogurt
• 2 tbsp tikka masala curry paste
• 1 tbsp grated ginger
• 4 small chicken breasts, cut into 2 cm chunks
• 2 tbsp sunflower oil
• For the Sauce:
  • 150g Onken Natural Set Yogurt
  • Small bunch of coriander
  • Zest of ½ lime
• For the Salad:
  • A few handfuls of lettuce
  • 1/2 red onion, thinly sliced
  • 2 baby cucumbers, thinly sliced
  • 4 large flatbreads
  • A few tbsps of lime pickle if you want things a little spicer!

Method

• 1. Mix the Onken Natural Set yogurt together in a bowl with the curry paste and ginger then stir through the chicken chunks.
• 2. Leave to marinate for at least 15 minutes in the fridge or overnight if you have the time.
• 3. Make the sauce by blending the yogurt with the coriander (stalks and leaves), lime zest and a pinch of salt in a small food processor and set aside. (You could always chop the coriander and stir it all together if you prefer.)
• 4. Assemble the kebabs by gently shaking any excess yogurt mixture off each piece before sliding on the skewers. Don't pack them too tightly.
• 5. Heat a griddle pan over a medium high heat, brush the kebabs with the oil and cook for 4-5 minutes on both sides until the chicken is golden and hot all the way through. (Don't worry if some bits catch a little bit, it all adds to the flavour!)
• 6. Serve your kebabs with the salad, flatbreads and the coriander sauce you made earlier.
• 7. TOP TIP: If you want to make these kebabs vegetarian cut 2 blocks of halloumi into 2cm chunks and leave those to marinate in the yogurt mixture before threading on to the skewers with some cherry tomatoes.

Product Information