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Juicy and lean chicken kebab burger - Gluten free


  • 1/2 kilo chicken breast minced I just mince the chicken myself in the food processor. You could also ask you butcher to do this when your buying.
  • 1 large onion red or white is fine. I sometimes like to use half red, half white. Fancy.
  • 1 handful corriander
  • 4 gralic cloves minced
  • 1 tablespoon smoked paprika optional
  • 1 tablespoon cumin
  • Generous pinch sea salt


  1. If you chicken breast is whole, mince it in a food processor until fully mashed.

  2. Mince garlic and finally chop the onions and corriander.

  3. Get a clean bowl and add the chicken mince, onion, corriander, garlic, cumin and sea salt.

  4. Mash together with hands or fork - which ever you prefer! I think hands is best as you can really get stuck in there!

  5. Shape in to burger patties and fry up on a medium heat.

  6. Add a lid on the burgers for the first couple of minutes (this allows the burgers to cook evenly and quicker).

  7. When you flip, add cheese if you fancy and pop the lip on again to allow the cheese to melt nicely.

  8. Assemble your burger which ever way you like! Remeber you can slo shape these into kebab shapes and these make great tortilla fillers the next day for lunch.