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Heat olive oil in a large skillet over medium heat.
Add the chopped red onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the ground beef to the pan, breaking it apart with a spatula. Cook for about 5-7 minutes, until browned and no longer pink. Drain excess grease if needed.
Stir in the red bell pepper, zucchini, and cherry tomatoes. Sauté for about 3-4 minutes until slightly tender.
Add the cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Stir well to coat the meat and vegetables in the spices.
Mix in the tomato paste and pour in the beef broth. Stir everything together and let it simmer for 5 minutes, allowing the flavors to blend and the sauce to thicken.
Remove the stir fry from heat and stir in the Kalamata olives.
Garnish with fresh parsley and crumbled feta cheese if desired.
Serve over rice, quinoa, couscous, or enjoy in pita bread or lettuce wraps for a low-carb option.