Step 1: Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the ground beef and break it apart with a wooden spoon or spatula. Cook the beef, stirring occasionally, until browned and cooked through, about 5-7 minutes. You might need to drain any excess fat, depending on the type of ground beef you use.

Step 2: While the beef is cooking, slice your vegetables. Slice the red onion, zucchini, and bell pepper into thin strips, and halve the cherry tomatoes. Slice the Kalamata olives and set everything aside so you can easily toss them in later.

Step 3: Once the beef is browned and cooked, push it to one side of the skillet and add the sliced red onion. Cook the onion for about 2-3 minutes, until it begins to soften and become fragrant.

Step 4: Add the minced garlic to the skillet and cook for another 30 seconds until it becomes fragrant. Be careful not to burn the garlic it can become bitter quickly!

Step 5: Next, add the sliced zucchini and red bell pepper to the pan. Stir everything together and cook for 5-7 minutes, until the vegetables are tender but still crisp. The zucchini should soften, and the bell pepper should maintain some crunch.

Step 6: Add the cherry tomatoes and Kalamata olives to the skillet, then season with the dried oregano, cumin, smoked paprika, salt, and pepper. Stir everything together, making sure the spices are well-distributed. Let it cook for another 2-3 minutes, until the tomatoes begin to soften and release some juice.

Step 7: Once everything is well mixed and heated through, remove the skillet from the heat. Squeeze the fresh lemon juice over the stir fry, and toss everything again. This adds a nice tang that brightens up the flavors.

Step 8: To finish, sprinkle the stir fry with crumbled feta cheese and fresh parsley. You can either mix it all together or leave the feta and parsley on top for a more beautiful presentation.