Description
A fresh and satisfying Mediterranean-inspired dish featuring seasoned ground beef cooked with garlic, oregano, and warm spices, served over a bed of fluffy rice or quinoa. Topped with a crisp cucumber and tomato salad tossed in lemon juice and olive oil, and finished with creamy tzatziki sauce and crumbled feta. It’s a vibrant, protein-packed meal perfect for lunch or dinner.
Ingredients
Scale
Greek Ground Beef
- 1 pound of lean ground beef (I like to use 93% lean)
- 1 tablespoon of olive oil
- 1/3 cup of red onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of cumin
Cucumber Tomato Salad
- 1 cup of cucumber, diced
- 2 plum tomatoes, diced
- 1/4 cup of red onion, finely diced
- 1.5 tablespoons of red wine vinegar
- 1/2 teaspoon of salt
- Ground pepper to taste
Instructions
- In a large skillet, heat one tablespoon of olive oil on medium heat and add the diced onion, cooking for about 2 minutes moving the onion around.
- Add garlic to the pan and cook for a minute until the garlic has softened a bit, continue moving the garlic and onion so nothing burns. Raise the heat up to medium high heat and add your ground beef to the pan and break the beef apart with your spatula as it cooks.
- To the ground beef mixture, add the salt, oregano, cinnamon, and cumin and give it a good mix.
- Cook the ground beef until there’s no more pink and it’s all browned up, about 8-10 minutes.
- In a medium sized bowl, add your diced cucumbers, tomatoes, red onion, salt, red wine vinegar, and ground pepper and give it all a big mix.
Notes
I like to serve this with rice, lettuce, tzatziki, kalamata olives, and feta!
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes