These golden baked chebureki deliver all the crispy, juicy satisfaction of the classic fried favorite — with a fraction of the oil. Stuffed with savory seasoned ground chicken and melty cheese, then brushed with egg yolk and sprinkled with sesame seeds, they make a high-protein dinner the whole family will love. If you enjoy lighter chicken dinners, try our record-breaking chicken salad or this fresh chicken dinner salad next.
Ingredients
- 500 g (1.1 lb) ground chicken
- 1 onion
- 2 egg yolks
- 4 large lavash sheets
- 40 g (1/4 cup) hard cheese, grated
- Salt and spices, to taste
- Sesame seeds, for sprinkling
Instructions
- Cut the lavash into circles, using a plate as a template.
- Chop the onion coarsely and blend it into a puree. Mix with the ground chicken, salt, and spices.
- Separate the egg yolks. Brush the edges of each lavash circle with yolk.
- Spread the chicken mixture over one half of each circle and sprinkle with grated cheese. Fold the other half over and press the edges together to seal.
- Brush the tops with the remaining yolk, sprinkle with sesame seeds, and bake at 180 C (350 F) for 30 minutes.
Tips
- Press the edges firmly — or crimp them with a fork — so the juicy filling stays sealed inside while baking. For more chicken inspiration, check out our French-style chicken breast.
- Don’t overfill the lavash circles; a thin, even layer of chicken cooks through perfectly in 30 minutes.
- According to the USDA, ground poultry should be cooked until steaming hot with no pink remaining inside.
Nutrition: per 100 g: 213 kcal, protein 19 g, fat 11 g, carbs 9 g