Description
A vibrant and flavorful Mediterranean-inspired skillet featuring ground beef cooked with fresh vegetables and aromatic herbs, seasoned with smoked paprika and cumin, and finished with a lemony touch and crumbled feta cheese. A quick and healthy one-pan meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Oil
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef or lamb
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon finely chopped fresh oregano leaves
- 2 tablespoons finely chopped fresh dill, plus more for garnish
- 2 tablespoons freshly squeezed lemon juice
Vegetables
- 1/2 small red onion, thinly sliced
- 1 small zucchini, halved lengthwise and sliced into half-moons
- 1 small red bell pepper, core removed and thinly sliced
Serving
- 1/2 cup crumbled feta, for serving (omit for dairy-free, Paleo and Whole30)
- Prepared brown rice or baby arugula, optional, for serving (use cauliflower rice or omit rice for Paleo and Whole30)
Instructions
- Cook the Meat: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the ground beef or lamb along with kosher salt and freshly ground black pepper. Cook, breaking up the meat with the edge of a spoon, until it is fully cooked and no longer pink, about 6 minutes. Drain excess fat if necessary, leaving a small amount in the pan for sautéing vegetables. Set the meat aside.
- Sauté Vegetables: Reduce the heat to medium and add thinly sliced red onion, zucchini slices, and red bell pepper strips to the skillet. Cook, stirring and tossing frequently, until the vegetables are crisp-tender, approximately 4 minutes.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, ground cumin, crushed red pepper flakes, chopped fresh oregano, and chopped fresh dill into the sautéed vegetables. Toss to combine and cook for 1 to 2 minutes until the spices become fragrant and lightly toasted.
- Combine Meat and Finish: Return the cooked ground meat to the skillet. Toss everything together thoroughly to combine flavors. Stir in freshly squeezed lemon juice, then remove the skillet from heat.
- Serve: Spoon the Mediterranean beef and vegetable mixture over prepared brown rice or a bed of baby arugula if desired. Top with crumbled feta cheese and garnish with additional fresh dill. Serve immediately and enjoy.
Notes
- To make this recipe dairy-free or suitable for Paleo and Whole30 diets, omit the crumbled feta cheese and substitute brown rice with cauliflower rice or arugula.
- Adjust crushed red pepper flakes to control the spiciness level to your preference.
- Use ground lamb instead of beef for a richer traditional Mediterranean flavor.
- Fresh herbs like oregano and dill are key to authentic Mediterranean taste; dried herbs can be substituted in a pinch but use about one-third the amount.
- This dish pairs well with a side of hummus or a simple green salad for a complete meal.
