Kebab à Brás

Ingredients

• 1 tbsp olive oil (for sautéing)
• 1 pequena onion (thinly sliced)
• 2 dentes garlic (minced or crushed)
• 250 g kebab meat (sliced or shredded; chicken, beef, or lamb can be used)
• 3 eggs (beaten)
• 100 g shoestring potatoes (add at the end to preserve some of the crispness)
• seasonings (to taste; for example, salt, black pepper, and paprika)
• 2 tbsp fresh parsley (chopped, for finishing)

Steps

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 2 minutes, until it begins to soften.

2. 2

   Add the garlic and sauté for approximately 30 seconds, just until fragrant, without letting it brown too much.

3. 3

   Add the kebab meat and seasonings to taste. Sauté for 1 to 2 minutes, stirring, until the meat is heated through and lightly browned around the edges.

4. 4

   Add the beaten eggs to the skillet. Stir gently and continuously for about 1 minute, until the eggs are cooked but remain creamy and not dry.

5. 5

   Turn off the heat and fold in the shoestring potatoes, mixing carefully to coat the ingredients without breaking them completely.

6. 6

   Finish with the chopped fresh parsley and serve immediately, while the shoestring potatoes are still crisp.

Notes

The quantities were not provided in the original post; they are estimates for 2 servings. Adjust the salt carefully, as kebab meat and shoestring potatoes are usually already seasoned. For a crispier texture, mix only part of the shoestring potatoes into the skillet and use the rest as a topping.

Nutrition per serving

• main course
• quick meal
• 5 minutes
• skillet
• Portuguese
• with meat
• eggs