Chicken Chebureki
The perfect chicken chebureki recipe for homemade meat turnovers. Crispy on the outside and juicy chicken filling on the inside. These chebureki are great to make in a large batch and enjoy for days. They are so easy to prep and reheat so well!
Ingredients
tortillas -
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup warm water
- ⅓ cup olive oil
filling -
- 2 pounds ground chicken
- 1 small onion grated on protruding sides
- 2 garlic cloves minced
- 2 tsp green onion finely chopped
- 1 1/2 tsp salt
- 1 tsp vegeta
- ½ tsp pepper
- 2 tsp fresh herbs dill, cilantro, or parsley
- 1/4 cup water
- Oil for frying canola or vegetable oil (or any oil with a high smoke point)
Instructions
Prepare the homemade tortillas -
- Combine the flour, salt, and baking powder in a bowl and mix to combine.
- In the center, create a well and pour in the water and oil.
- Mix ingredients until smooth, then transfer to a floured counter and knead for 1-2 minutes. You’ll want a smooth ball with no obvious streaks of flour. Cover the dough and rest 10-15 minutes.
Prepare filling -
- While the dough is resting, prepare the filling.
- Add the filling ingredients to a bowl, and mix to combine, cover, and set aside.
- Once tortillas have rested, divide them into 12 equal parts.
- Take one ball at a time and roll it out into a thin, even tortilla about 8 inches in diameter.
- Fill half of the tortilla with the meat mixture. Spread it evenly, leaving about ½-inch around the edges.
- Fold over to close and seal with a fork by pressing down around the edges.
- Heat 2 inches of oil in a large Dutch oven.
- Add 2 chebureki at a time. Cook about 3 minutes per side over medium heat until the color.
- Transfer to a platter lined with a paper towel to absorb any excess fat.
- Repeat with the remaining chebureki.
Notes
- Beef chebureki: Swap the chicken for lean ground beef for a rich and flavorful variation.
- Ground pork option: Use ground pork instead of chicken, or try a mix of pork and chicken for extra flavor.
- Use store-bought tortillas: Homemade is great, but store-bought works too. For best results, use raw tortillas from the refrigerated section.
- Watch the oil temperature: Keeping the oil at the right temperature is key. If it’s too hot, the outside will burn before the inside cooks. Too cool, and the chebureki will absorb excess oil and turn soggy. Use a thermometer to maintain a temperature of about 350°F.
- Don’t overcrowd the pan: Fry in batches to keep the oil temperature steady and ensure even cooking.
- Keep them warm: If cooking in batches, place finished chebureki in a 300°F oven until ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or an air fryer to achieve that crispy texture.
- Freezing: Freeze chebureki on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in the oven or air fryer until heated through.