20 Flavorful Mediterranean Beef Recipes Healthy

Craving bold flavors and wholesome meals? Dive into these 20 vibrant Mediterranean beef recipes that are as nutritious as they are delicious! From juicy kebabs to hearty stews, each dish brings sun-kissed herbs, zesty spices, and lean protein to your table—perfect for busy weeknights or leisurely dinners. Get ready to savor the Mediterranean way of eating, one flavorful bite at a time!

Mediterranean Beef Stuffed Peppers

These vibrant stuffed peppers are packed with savory beef, briny olives, and warm spices for a hearty yet fresh weeknight meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1/2 cup cooked quinoa
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup marinara sauce

Instructions:

1. Preheat oven to 375°F. Place hollowed peppers cut-side-up in a baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook until soft (5 mins). Add garlic, 1 tsp oregano, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper; cook 1 minute until fragrant.
3. Add ground beef, breaking it up until browned (6–8 mins). Stir in quinoa, olives, and 1/2 cup marinara.
4. Divide filling among peppers, top with feta, and bake 25–30 minutes until peppers are tender.

The salty feta and olives balance the sweetness of the peppers, while quinoa keeps the filling light but satisfying.

Tip: For extra flavor, drizzle peppers with tzatziki or a squeeze of lemon before serving.

Greek-Style Beef Meatballs with Tzatziki

These juicy, herb-packed meatballs get a bright finish with cool, garlicky tzatziki—perfect for pita sandwiches or a mezze platter.

Ingredients:

• 1 lb ground beef (85% lean)
• 1/2 cup finely grated yellow onion
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cinnamon
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1 cup tzatziki sauce (store-bought or homemade)

Instructions:

1. In a large bowl, combine ground beef, grated onion, parsley, 1 tsp oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp cinnamon, egg, and breadcrumbs. Mix gently with hands until just combined.
2. Shape into 16 meatballs (about 1.5″ wide). Heat 2 tbsp olive oil in a large skillet over medium-high. Cook meatballs in batches for 8–10 minutes, turning often, until browned and cooked through.
3. Serve warm with tzatziki for dipping or stuffed into pitas with sliced tomatoes and red onion.

The cinnamon and cumin add subtle warmth to these tender meatballs, while the tzatziki keeps every bite refreshing. Tip: For extra flavor, toast the breadcrumbs in a dry pan for 2 minutes before mixing.

Beef and Eggplant Moussaka

This hearty moussaka layers spiced beef, tender eggplant, and a creamy béchamel for a comforting dish that feels fancy but comes together with simple steps.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten

Instructions:

1. Prep eggplant: Brush eggplant slices with 2 tbsp olive oil and arrange on a baking sheet. Broil on high for 5 minutes per side until lightly charred. Set aside.
2. Cook beef: In a skillet, heat 1 tbsp olive oil over medium. Add onion and garlic; cook 3 minutes until soft. Add ground beef, breaking it apart, and cook until browned (5–6 minutes). Stir in crushed tomatoes, cinnamon, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Simmer 10 minutes.
3. Make béchamel: In a saucepan, whisk flour and remaining 1 tbsp olive oil over medium heat for 1 minute. Gradually whisk in milk until smooth. Cook 3–4 minutes, stirring constantly, until thickened. Remove from heat; stir in Parmesan and egg.
4. Layer & bake: In a 9×13-inch dish, alternate layers of eggplant and beef mixture. Pour béchamel on top. Bake at 375°F for 30 minutes until bubbly and golden.

The cinnamon-spiced beef against the silky eggplant and creamy topping makes this moussaka a standout—it’s like a Greek-inspired lasagna but with deeper, cozier flavors.

Tip: Salting the eggplant slices before broiling draws out bitterness, but skip it if you’re short on time—the dish will still taste great!

Mediterranean Beef Kabobs with Lemon Herb Marinade

These Mediterranean Beef Kabobs are bursting with bright lemon and fresh herbs, making them a perfect centerpiece for your next backyard grill session.

• 1.5 lbs beef sirloin, cut into 1.5-inch cubes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp rosemary, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Add beef cubes to the marinade, tossing to coat. Cover and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor).
3. Thread beef, bell pepper, and onion onto skewers, alternating pieces.
4. Preheat grill to medium-high (about 400°F). Grill kabobs for 8–10 minutes, turning occasionally, until beef reaches 135°F for medium-rare or 145°F for medium.

The fresh herbs and lemon create a vibrant crust on the beef, while the quick grill keeps everything juicy and tender. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Beef and Spinach Stuffed Grape Leaves

These savory stuffed grape leaves are a hearty twist on the classic, packed with spiced beef and fresh spinach for a satisfying bite.

Ingredients:

• 1 lb ground beef
• 2 cups fresh spinach, finely chopped
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (16-oz) jar grape leaves in brine, drained and rinsed
• 2 cups chicken broth
• 2 tbsp lemon juice

Instructions:

1. In a skillet, heat 1 tbsp olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the ground beef and cook until browned, breaking it into small pieces.
2. Add the spinach, rice, tomato paste, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then remove from heat.
3. Lay a grape leaf flat, shiny side down. Place 1 tbsp of filling near the stem, fold sides inward, then roll tightly. Repeat with remaining leaves and filling.
4. Arrange rolls seam-side down in a pot. Drizzle with 1 tbsp olive oil and pour in chicken broth and 2 tbsp lemon juice. Cover and simmer on low for 45 minutes until rice is tender.

The tender grape leaves soak up the lemony broth, while the cumin-spiced beef and spinach create a rich, comforting filling—perfect for sharing at gatherings.

Tip: If grape leaves tear, layer two together for extra sturdiness.

Moroccan Spiced Beef Tagine

This fragrant tagine simmers tender beef with warm spices and sweet apricots—a cozy one-pot wonder that’ll transport your kitchen to Marrakech.

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup dried apricots, halved
• 1 cup low-sodium beef broth
• 1 tbsp honey
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a heavy pot or Dutch oven over medium-high. Brown the beef on all sides, about 6 minutes total. Transfer to a plate.
2. Add the onion to the pot; cook 5 minutes until soft. Stir in 3 minced garlic cloves, 1 tbsp ginger, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp cinnamon, and 1/4 tsp cayenne. Cook 1 minute until fragrant.
3. Return the beef to the pot. Add 1 can diced tomatoes, 1/2 cup apricots, 1 cup broth, 1 tbsp honey, and 1/2 tsp salt. Bring to a simmer, then cover and cook on low for 1.5 hours until beef is fork-tender.
4. Uncover and simmer 10 minutes to thicken slightly. Garnish with cilantro.

The magic here? The apricots melt into the sauce, balancing the smoky spices with a subtle sweetness. Serve with couscous to soak up every drop.

Tip: For deeper flavor, toast whole cumin and coriander seeds in a dry pan, then grind them fresh.

Beef and Lentil Mediterranean Soup

This hearty, spiced-up soup brings together tender beef, earthy lentils, and bright Mediterranean flavors in one comforting bowl.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup dried brown lentils, rinsed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups low-sodium beef broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high. Add ground beef and cook, breaking it up, until browned (5-6 minutes). Drain excess fat.
2. Add onion and sauté until soft (4 minutes). Stir in garlic, cumin, smoked paprika, cinnamon, salt, and black pepper; cook 1 minute until fragrant.
3. Pour in beef broth, lentils, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low. Cover and simmer 25-30 minutes until lentils are tender.
4. Ladle into bowls and top with parsley.

The warm hint of cinnamon plays beautifully against the smoky paprika—a signature twist that makes this soup unforgettable.

Tip: For extra richness, stir in a handful of chopped spinach during the last 5 minutes of cooking.

Beef Souvlaki with Pita and Tzatziki

Juicy, garlicky beef skewers meet fluffy pita and cool tzatziki for a Mediterranean-inspired meal that’s weeknight-easy but tastes like a getaway.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 3 tbsp olive oil, divided
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 pita breads, warmed
• 1 cup tzatziki sauce (store-bought or homemade)
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. In a bowl, whisk together 2 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Add beef cubes and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread beef onto skewers (if using wooden ones, soak them in water for 20 minutes first). Heat a grill or grill pan over medium-high. Brush with remaining 1 tbsp olive oil.
3. Grill skewers for 8–10 minutes, turning occasionally, until beef is charred at the edges and reaches 135°F for medium-rare.
4. Serve skewers with warmed pita, tzatziki, red onion, and parsley. Let everyone assemble their own wraps!

The magic here? The marinade tenderizes the beef while packing it with bright, herby flavor—no fancy tools required.

Tip: For extra-juicy meat, let the skewers rest for 5 minutes before serving.

Mediterranean Beef and Olive Stew

This hearty stew combines tender beef, briny olives, and warm spices for a dish that’s rich in flavor but simple enough for a weeknight.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 (14.5 oz) can diced tomatoes
• 1 cup pitted Kalamata olives
• 2 cups beef broth
• 1 tbsp honey
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add beef and sear until browned on all sides, about 6 minutes. Transfer to a plate.
2. In the same pot, sauté 1 diced onion for 4 minutes until softened. Add 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp cinnamon. Cook for 1 minute until fragrant.
3. Return beef to the pot. Stir in 1 can diced tomatoes, 1 cup olives, 2 cups beef broth, and 1 tbsp honey. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours until beef is fork-tender.
4. Season with salt and black pepper to taste. Stir in 1/4 cup parsley just before serving.

The cinnamon and honey add a subtle sweetness that balances the salty olives—a signature twist on classic beef stew.

Tip: For extra depth, add a splash of red wine with the broth.

Beef and Feta Stuffed Zucchini Boats

These zucchini boats are packed with savory ground beef, tangy feta, and Mediterranean spices—a satisfying low-carb dinner that still feels indulgent.

Ingredients:

• 4 medium zucchinis (about 7 inches long), halved lengthwise
• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup marinara sauce (optional, for serving)

Instructions:

1. Preheat oven to 400°F. Scoop out zucchini flesh with a spoon, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium-high. Add ground beef, onion, and garlic; cook for 5 minutes, breaking up the beef. Stir in chopped zucchini flesh, oregano, cumin, salt, and pepper; cook 3 more minutes until softened.
3. Off heat, fold in feta and parsley. Divide mixture among zucchini shells, packing lightly. Arrange on a baking sheet.
4. Bake 20–25 minutes until zucchini is tender and filling is lightly browned. Serve with marinara if desired.

The feta melts just enough to bind the filling while keeping its salty punch—no breadcrumbs needed! Tip: For extra crisp edges, broil the last 2 minutes.

Beef Shakshuka with Mediterranean Spices

This hearty twist on shakshuka swaps tomatoes for spiced ground beef and peppers, simmered until jammy and topped with perfectly runny eggs—comfort food with a Mediterranean flair.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 cup beef broth
• 4 large eggs
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Add onion and bell pepper; cook until softened (4–5 minutes). Stir in garlic, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp cinnamon, 1/4 tsp red pepper flakes, and 1 tsp salt; cook 1 minute until fragrant.
3. Pour in 1/2 cup beef broth, scraping up browned bits. Reduce heat to medium-low and simmer for 10 minutes until liquid reduces slightly.
4. Make 4 wells in the beef mixture. Crack eggs into each well. Cover and cook 5–7 minutes until whites set but yolks are still runny.
5. Sprinkle with parsley and serve straight from the skillet.

The warm cinnamon and cumin play off the rich beef, while the silky yolks tie everything together—like a deconstructed meaty breakfast stew.

Tip: For extra depth, stir in 1 tbsp tomato paste with the spices in step 2.

Beef and Chickpea Mediterranean Salad

This hearty salad is a flavor-packed meal with tender beef, creamy chickpeas, and bright Mediterranean accents—perfect for a quick lunch or light dinner.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the flank steak and cook for 3–4 minutes per side until browned but still slightly pink inside. Transfer to a plate and let rest for 5 minutes.
2. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese.
3. Whisk together remaining 1 tbsp olive oil, lemon juice, oregano, salt, and black pepper in a small bowl. Pour over the salad and toss gently.
4. Slice the rested beef thinly and arrange it over the salad. Sprinkle with fresh parsley.

The juicy steak pairs perfectly with the crisp veggies and tangy dressing—every bite is a mini Mediterranean getaway!

Tip: For extra flavor, marinate the steak in the dressing for 30 minutes before cooking.

Beef and Artichoke Heart Casserole

This hearty casserole combines tender beef with briny artichoke hearts for a comforting dish that’s packed with flavor yet simple enough for a weeknight.

Ingredients:

• 1 lb ground beef
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 cup marinara sauce
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground beef and cook, breaking it apart, until browned (about 7 minutes). Drain excess fat.
2. Stir in 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add artichoke hearts and marinara sauce, simmer for 3 minutes.
3. Remove from heat and fold in sour cream. Transfer mixture to a greased 8×8 baking dish. Top evenly with mozzarella and Parmesan.
4. Bake at 375°F for 20 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The tangy sour cream balances the richness of the beef, while the artichokes add a bright, savory note—no one will guess it comes together so quickly!

Tip: For extra depth, swap marinara for sun-dried tomato pesto.

Mediterranean Beef and Rice Pilaf

This Mediterranean Beef and Rice Pilaf is a hearty one-pan wonder, packed with warm spices and tender bites of beef—perfect for a fuss-free weeknight dinner that feels special.

• 1 lb lean ground beef
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh parsley

1. Heat olive oil in a large skillet over medium-high. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spoon, and cook for 5 minutes until browned. Drain excess fat if needed.
3. Stir in cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
4. Add rice, beef broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and sprinkle with parsley.

The hint of cinnamon adds a subtle warmth that makes this pilaf stand out, while the tomatoes keep it bright and balanced.

Tip: For extra depth, toast the rinsed rice in the skillet for 2 minutes before adding liquids—it’ll give the dish a nuttier flavor.

Beef and Tomato Cucumber Mediterranean Skewers

These skewers are a fresh, vibrant twist on kebabs, pairing juicy beef with crisp cucumber and sweet tomatoes for a light yet satisfying bite.

Ingredients:

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 cup cherry tomatoes
• 1 medium cucumber, sliced into ½-inch rounds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. In a bowl, toss the steak cubes with 1 tbsp olive oil, 1 tsp oregano, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
3. Thread the steak, cherry tomatoes, and cucumber slices onto skewers, alternating ingredients.
4. Grill skewers for 3–4 minutes per side (for medium-rare), brushing with the remaining 1 tbsp olive oil and 1 tbsp lemon juice halfway through.
5. Remove from heat and let rest for 2 minutes before serving.

The tangy lemon and oregano brighten up the rich beef, while the cool cucumber adds a refreshing crunch—perfect for summer cookouts or weeknight dinners.

Tip: Soak wooden skewers in water for 20 minutes beforehand to prevent burning.

Beef and Hummus Stuffed Pita Pockets

These hearty pita pockets are packed with spiced beef and creamy hummus for a satisfying meal that comes together in minutes.

Ingredients:

• 1 lb ground beef (85% lean)
• 1/2 cup hummus (store-bought or homemade)
• 4 small pita breads, halved
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook for 5-6 minutes until no pink remains.
2. Stir in cumin, garlic powder, salt, and black pepper. Cook for 1 more minute, then remove from heat.
3. Spread 1 tbsp hummus inside each pita half. Fill with beef, then top with cucumber and parsley.

The warm spiced beef pairs perfectly with the cool hummus and crisp cucumber—a combo that’ll have you reaching for seconds!

Tip: For extra flavor, toast the pita halves lightly before stuffing.

Beef and Roasted Red Pepper Mediterranean Wrap

This vibrant wrap packs tender beef, smoky roasted peppers, and tangy feta into a handheld meal that’s bursting with Mediterranean flavors.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup jarred roasted red peppers, drained and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 4 large flour tortillas (10-inch)
• 1/2 cup tzatziki sauce

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp olive oil, oregano, garlic powder, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Cook the steak for 3–4 minutes, stirring occasionally, until browned but still slightly pink inside. Transfer to a plate.
3. Warm the tortillas in a dry skillet for 20 seconds per side or wrap them in a damp towel and microwave for 30 seconds.
4. Spread 2 tbsp tzatziki onto each tortilla. Layer with steak, roasted red peppers, feta, and parsley. Fold the sides in, then roll tightly.
5. Slice wraps in half diagonally and serve immediately.

The contrast of juicy beef, creamy feta, and smoky peppers makes every bite irresistible—plus, it’s ready in under 20 minutes!

Tip: For extra flavor, marinate the steak in the spice mix for 30 minutes before cooking.

Beef and Herb Stuffed Eggplant Rolls

These elegant eggplant rolls are packed with savory beef and fresh herbs, making them a showstopping yet approachable weeknight dinner.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch-thick planks (about 8 slices)
• 1 tbsp olive oil, plus 1 tsp for brushing
• 1/2 lb ground beef (85% lean)
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with 1 tsp olive oil and arrange on a baking sheet. Roast for 10 minutes until pliable but not fully cooked. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground beef and onion; cook for 5 minutes, breaking up the beef. Stir in garlic, parsley, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Cook 2 more minutes until fragrant.
3. Spread 1/4 cup marinara sauce in the bottom of a baking dish. Divide beef mixture among eggplant slices, rolling each up tightly. Place seam-side down in the dish. Top with remaining 1/4 cup marinara and mozzarella.
4. Bake at 400°F for 20 minutes until cheese is bubbly and eggplant is tender.

The fresh herbs brighten up the rich beef filling, while the roasted eggplant adds a silky texture—no breadcrumbs needed!

Tip: For extra browning, broil the rolls for the last 2 minutes of baking.

Mediterranean Beef and Couscous Bowl

This vibrant bowl packs bold Mediterranean flavors into a quick, satisfying meal—perfect for busy weeknights when you want something fresh but fuss-free.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup uncooked couscous
• 1 ¼ cups low-sodium chicken broth
• 1 cup diced cucumber
• ½ cup crumbled feta cheese
• ¼ cup chopped Kalamata olives
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef, breaking it apart with a spatula. Sprinkle with ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, and 1 tsp oregano. Cook 5–6 minutes until browned, then drain excess fat.
2. Meanwhile, bring chicken broth to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
3. Whisk together remaining 1 tbsp olive oil and 1 tbsp lemon juice in a small bowl. Toss with cucumber, olives, and feta.
4. Divide couscous among bowls, top with beef and cucumber mixture. Serve warm.

The magic here is in the contrast: fluffy couscous soaks up the savory beef juices, while the tangy feta and crisp cucumber brighten every bite.

Tip: Swap couscous with quinoa for a gluten-free twist—just adjust cooking time per package instructions.

Beef and Sun-Dried Tomato Mediterranean Pasta

This hearty pasta dish combines savory ground beef with tangy sun-dried tomatoes and briny olives for a quick Mediterranean-inspired weeknight meal.

Ingredients:

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb lean ground beef
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/3 cup pitted kalamata olives, sliced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add ground beef and cook 5-6 minutes, breaking into crumbles, until no pink remains.
3. Stir in garlic, sun-dried tomatoes, olives, oregano, salt, and pepper. Cook 1 minute until fragrant.
4. Add cooked pasta and 1/4 cup reserved pasta water to skillet. Toss to combine, adding more water if needed to create a light sauce.
5. Remove from heat and stir in Parmesan. Garnish with parsley before serving.

The magic here is how the concentrated flavor of sun-dried tomatoes infuses every bite, while the olives add little pops of saltiness.

Tip: For extra richness, stir in a tablespoon of the sun-dried tomato oil with the pasta water.

Conclusion

With these 20 flavorful Mediterranean beef recipes, eating healthy has never been more delicious! From juicy kebabs to hearty stews, there’s something for every taste. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty dishes too. Happy cooking!