Greek Spiced Beef Bowls

All the warm, herb-forward character of Greek spiced ground meat — without the garlic or onion that traditional recipes depend on. This blend of oregano, dill, smoked paprika, and a measured pinch of cinnamon does the work quietly. The cinnamon is small but non-negotiable: it adds the warmth that makes this distinctly Greek rather than generic taco meat. Serve over white rice alongside Cucumber Olive Salad (HFR-035) for a complete meal in 20 minutes.

✓ Monash FODMAP · Phase 1 Compliant

Recipe Info

• Yield: 4 servings
• Serving size: approximately 5 oz beef with rice and salad
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Equipment

• Large skillet
• Small bowl (for spice blend)

Ingredients

• 2 tablespoons garlic-infused oil
• 20 oz ground beef (80/20 preferred for flavor)
• 2 teaspoons dried oregano
• 1 teaspoon dried dill
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2–3 tablespoons water
• 3 scallion greens (green tops only), thinly sliced — to finish

Method

1. Combine the oregano, dill, smoked paprika, cinnamon, salt, and pepper in a small bowl.
2. Heat the garlic-infused oil in a large skillet over medium-high heat. Add the ground beef and brown thoroughly, breaking up well with a spoon — about 6 minutes. The beef should have real color, not just be cooked through. Do not drain all the rendered fat.
3. Add the spice blend and stir well. Cook for 2 minutes more, letting the spices toast in the rendered fat.
4. Add the lemon juice and lemon zest — stir vigorously. The lemon will lift all the browned bits from the pan bottom.
5. Add the water and stir to help the seasoning coat the meat evenly. Cook for 1 more minute until the water evaporates. Taste for salt and lemon.

To Serve

Serve over white rice with Cucumber Olive Salad alongside. Scatter scallion greens over the top.

Storage

Refrigerate in an airtight container for up to 3 days. Reheats well on the stovetop with a splash of water.

Chef’s Note

This spice blend is your Phase 1 substitute for Cavenders Greek seasoning, which contains garlic and onion powder. Use it on chicken and fish as well. The rendered beef fat carries the spices through the meat — leaving most of it in the pan and letting the seasoning cook into it is what produces the depth.