Mediterranean Beef & Veggie Boats
Mediterranean Beef & Veggie Boats
Ingredients
For the Beef Filling
- 1 pound lean ground beef
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup canned diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
For the Veggie Boats
- 2 Romaine lettuce hearts, separated into leaves, washed and dried
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
For the Lemon-Herb Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh mint, chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- 1
Prepare the Lemon-Herb Yogurt Sauce: In a small bowl, combine the Greek yogurt, lemon juice, fresh dill, fresh mint, garlic powder, and salt. Stir well to combine. Taste and adjust seasonings if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Cook the Beef Filling: Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min
- 3
Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 4 min
- 4
Stir in the drained diced tomatoes, dried oregano, ground cumin, salt, and black pepper. Cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min
- 5
Remove the skillet from the heat and stir in the fresh chopped parsley.
⏱️ 1 min
- 6
Assemble the Beef & Veggie Boats: Arrange the washed and dried Romaine lettuce leaves on a serving platter. Spoon the warm beef filling into the center of each lettuce leaf.
⏱️ 5 min
- 7
Top the beef filling with halved cherry tomatoes, diced cucumber, crumbled feta cheese, and sliced Kalamata olives.
⏱️ 2 min
- 8
Drizzle each boat generously with the prepared Lemon-Herb Yogurt Sauce before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Beef & Veggie Boats
Ingredients
For the Beef Filling
- 1 pound lean ground beef
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup canned diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
For the Veggie Boats
- 2 Romaine lettuce hearts, separated into leaves, washed and dried
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
For the Lemon-Herb Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh mint, chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- 1
Prepare the Lemon-Herb Yogurt Sauce: In a small bowl, combine the Greek yogurt, lemon juice, fresh dill, fresh mint, garlic powder, and salt. Stir well to combine. Taste and adjust seasonings if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Cook the Beef Filling: Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min - 3
Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 4 min - 4
Stir in the drained diced tomatoes, dried oregano, ground cumin, salt, and black pepper. Cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min - 5
Remove the skillet from the heat and stir in the fresh chopped parsley.
⏱️ 1 min - 6
Assemble the Beef & Veggie Boats: Arrange the washed and dried Romaine lettuce leaves on a serving platter. Spoon the warm beef filling into the center of each lettuce leaf.
⏱️ 5 min - 7
Top the beef filling with halved cherry tomatoes, diced cucumber, crumbled feta cheese, and sliced Kalamata olives.
⏱️ 2 min - 8
Drizzle each boat generously with the prepared Lemon-Herb Yogurt Sauce before serving.
⏱️ 1 min