This is classic Slavic comfort food at its best. Easy chicken Chebureki (turnovers with chicken) are crispy, golden little pockets filled with the juiciest chicken mixture. It’s the kind of recipe that all kids and adults love! Whether you grew up eating these or trying them for the first time, kids will beg you to add them to your meal rotation!

Why You’ll Fall in Love with These Chebureki
You will love these easy chicken chebureki! My mom always made a batch of chicken kotleti; then she would save a bowl of the meat, and she would make these delicious chebureki. Honestly, this was one of my favorite childhood recipes growing up. Now, as a grown-up and a momma myself, I especially love this recipe because of how easy it is to make! In a way, this can be considered as meal prep: one day, make chicken kotleti, and the next day, make these chebureki. They use the same meat recipe.
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Perfect for Kids and school lunches
Let’s be real—anything handheld and crispy is automatically kid-approved, and these chebureki are no exception. The filling is mild but super flavorful, and dipping it in sour cream makes it even better. If your kids are anything like mine, they’ll grab for seconds before you can even sit down.
Traditional Meets Easy
Now, I know homemade dough can be intimidating, so we’re taking a shortcut and using raw tortillas. Trust me, they fry up beautifully—crispy on the outside, soft and juicy on the inside. It’s the best of both worlds: you get that traditional chebureki vibe without spending hours in the kitchen.
This recipe is my little tribute to the flavors of my roots, and I can’t wait for you to try it. It’s cozy, comforting, and the kind of thing that turns a simple dinner into a memory. So go ahead, grab some tortillas, and get frying—your family will thank you! 😊

Ingredients for chicken chebureki:
- 10 lbs boneless chicken thighs, cut into large pieces
- 4 large onions, quartered
- 6–8 slices of white or stale sourdough bread (or 1 cup breadcrumbs)
- 1 cup milk (for soaking the bread)
- 2 1/2 tsp salt
- 1 tsp black pepper
- 2 large eggs
- Cooking oil (for sautéing and frying)
- 12–16 large raw flour tortillas
- Fresh dill and sour cream (for serving)
Tools you will need
- large mixing bowl
- meat grinder
- frying pan
- pot to fry the onions
Instructions:
1. Prepare the Filling:
- Soak the bread in milk for 10 minutes. Squeeze out excess milk and set aside.
- In a pan, sauté the onions in a small amount of cooking oil until translucent and slightly golden. Let cool.
- Using a food processor or meat grinder, grind the chicken thighs, soaked bread, and sautéed onions together until smooth.
- Mix the ground chicken mixture with salt, pepper, and eggs until well combined. Adjust seasoning to taste. Cover and refrigerate for 30 minutes.

2. Assemble the Chebureki:
- Lay a raw tortilla flat on a clean surface. Place 2–3 tablespoons of the filling on one half of the tortilla, spreading it into a thin, even layer, leaving about 1/2 inch around the edges.
- Fold the other half of the tortilla over the filling, forming a half-moon shape. Press the edges together firmly to seal. Use a fork to crimp the edges for a decorative finish and secure the seal.

3. Cook the Chebureki:
- Heat a large skillet or frying pan over medium heat with enough cooking oil to cover the bottom of the pan (about 1/4 inch deep).
- Once the oil is hot, carefully place the chebureki into the pan. Fry 2–3 at a time to avoid overcrowding.
- Cook for 2–3 minutes on each side, or until the tortillas are golden brown and crispy, and the filling is cooked through.
- Transfer to a paper towels-lined plate to drain excess oil.
4. Serve:
Serve the chebureki hot, garnished with fresh dill and a dollop of sour cream on the side for dipping.

Enjoy these crispy, juicy chebureki with a side of zucchini fritters with the best sour cream garlic dip!
Why They’re Perfect for Any Occasion
Chebureki are super versatile. Make a batch for a weeknight dinner, or whip them up for a party—either way, they’re always a crowd-pleaser. And let’s not forget, they’re just as good reheated, so you can even make them ahead for busy days.

Easy Chicken Chebureki
Equipment
- Large mixing bowl
- meat grinder
- frying pan
- pot to fry the onions
Ingredients
- 10 lbs boneless chicken thighs, cut into large pieces
- 4 large onions, quartered
- 6-8 slices of white or stale sourdough bread (or 1 cup breadcrumbs)
- cup milk (for soaking the bread)
- 2 1/2 tsp tsp salt
- 1 tsp black pepper
- 2 large eggs
- Cooking oil
- 12–16 large raw flour tortillas
- Fresh dill and sour cream (for serving)
Instructions
Prepare the Filling:
- Soak the bread in milk for 10 minutes. Squeeze out excess milk and set aside.In a pan, sauté the onions in a small amount of cooking oil until translucent and slightly golden. Let cool.Using a food processor or meat grinder, grind the chicken thighs, soaked bread, and sautéed onions together until smooth.Mix the ground chicken mixture with salt, pepper, and eggs until well combined. Adjust seasoning to taste. Cover and refrigerate for 30 minutes.
Assemble the Chebureki:
- Lay a raw tortilla flat on a clean surface. Place 2–3 tablespoons of the filling on one half of the tortilla, spreading it into a thin, even layer, leaving about 1/2 inch around the edges.Fold the other half of the tortilla over the filling, forming a half-moon shape. Press the edges together firmly to seal. Use a fork to crimp the edges for a decorative finish and secure the seal.
Cook the Chebureki:
- Heat a large skillet or frying pan over medium heat with enough cooking oil to cover the bottom of the pan (about 1/4 inch deep).Once the oil is hot, carefully place the chebureki into the pan. Fry 2–3 at a time to avoid overcrowding. Cook for 2–3 minutes on each side or until the tortillas are golden brown and crispy and the filling is cooked through. Transfer to a paper towels-lined plate to drain excess oil.Serve the chebureki hot, garnished with fresh dill and a dollop of sour cream on the side for dipping.
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