Print

Mediterranean Beef and Veggie Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

A vibrant Mediterranean beef and vegetable skillet that combines ground beef or lamb with fresh veggies, aromatic spices, and herbs. This quick and flavorful dish is perfect for a wholesome weeknight meal and can be served over brown rice or baby arugula, topped with creamy crumbled feta for a delightful finish.

Ingredients

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef or lamb
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 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
  • 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
  • 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

  1. Cook the Meat: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef or lamb, along with the kosher salt and black pepper. Break the meat apart with the edge of a spoon and cook until browned and no longer pink, about 6 minutes. Drain excess fat, leaving a small amount in the skillet for sautéing the vegetables.
  2. Sauté the Vegetables: Reduce the heat to medium. Add the thinly sliced red onion, zucchini slices, and red bell pepper to the skillet. Toss and cook until the vegetables are crisp-tender, approximately 4 minutes.
  3. Add Spices & Herbs: Stir in the minced garlic, smoked paprika, ground cumin, crushed red pepper flakes, fresh oregano, and chopped dill. Toss everything together, allowing the spices to toast briefly and release their flavors, about 1 to 2 minutes.
  4. Combine Meat and Finish: Return the cooked ground meat to the skillet and mix until well incorporated with the vegetables and spices. Stir in the freshly squeezed lemon juice, then remove from heat.
  5. Serve: Spoon the beef and vegetable mixture over prepared brown rice or a bed of baby arugula if desired. Top with crumbled feta cheese and garnish with extra fresh dill. Serve immediately and enjoy your Mediterranean-inspired meal.

Notes

  • For a dairy-free, Paleo, or Whole30 version, omit the feta cheese and substitute cauliflower rice for brown rice or serve with baby arugula.
  • Adjust the crushed red pepper flakes to your preferred spice level.
  • You can substitute ground lamb with ground turkey or chicken if preferred.
  • Fresh herbs are recommended for best flavor but dried oregano and dill can be used in a pinch (use 1 teaspoon each if dried).
  • This dish reheats well and can be prepared in advance for quick weekday meals.

Find it online: https://dishcooks.com/mediterranean-beef-and-veggie-skillet-recipe/