Brussels Market Veggie Kebabs with Herb Yogurt

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Grilled halloumi and seasonal vegetables with a refreshing mint-dill yogurt sauce, inspired by Brussels' vibrant street food markets. This Belgian-inspired grilling recipe (vegetarian), ready in about 30 minutes, pairs Halloumi cheese, Zucchini, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Halloumi cheese
• 1 medium (12 oz) Zucchini
• 1 medium (4 oz) Red bell pepper
• 1/2 medium (3 oz) Red onion
• 2 tbsp Olive oil
• 1, zested and juiced Lemon
• 1 tsp Dried oregano
• 1/4 tsp Salt
• 2 tbsp Fresh mint
• 2 tbsp Fresh parsley
• 1/2 cup Plain Greek yogurt
• 1 clove, minced Garlic
• 1/4 tsp Lemon zest

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Instructions

1. Step 1: Preheat grill to medium-high (375°F). Thread halloumi, zucchini, bell pepper, and red onion onto skewers, alternating ingredients. Brush with 1 tbsp olive oil and sprinkle with 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp lemon zest.
2. Step 2: Grill kebabs for 3-4 minutes per side until vegetables are tender-crisp and cheese has golden grill marks, turning once. Remove and rest for 2 minutes.
3. Step 3: Whisk together 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1/4 tsp salt, 1 tbsp chopped mint, 1 tbsp chopped parsley, and 1/4 tsp dried oregano until smooth.
4. Step 4: Serve kebabs topped with herb yogurt sauce drizzled over the surface.