Make the tzatziki. In a bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, lemon zest, olive oil, salt, and pepper. Stir, taste, and adjust seasoning. Chill to let flavors blend.

Season the beef. In a small dish, mix salt, pepper, dried oregano, paprika, and cumin (if using). Sprinkle over the ground beef and gently fold to distribute the spices without overworking the meat.

Cook the beef. Heat a skillet over medium-high. Add a little olive oil if your beef is very lean. Crumble in the beef and cook, stirring occasionally, until browned with crispy edges, about 6–8 minutes. Add minced garlic in the last minute. Finish with lemon zest and a squeeze of lemon juice. Remove from heat.

Prep the veggies. While the beef cooks, chop cucumber, halve cherry tomatoes, slice red onion, pit and halve olives, and crumble feta. Slice avocado just before serving.

Build the base. Add mixed greens to bowls. Drizzle with a little olive oil, a squeeze of lemon, salt, and pepper. Toss lightly so the greens are seasoned.

Assemble the bowls. Top greens with a generous scoop of the browned beef. Add cucumber, tomatoes, red onion, olives, and avocado around the bowl. Sprinkle with feta and fresh dill.

Finish with tzatziki. Spoon tzatziki over the beef or serve on the side. Add an extra drizzle of olive oil and a crack of black pepper if you like.

Serve. Enjoy right away while the beef is warm and the greens are crisp.