Honey and mustard prawn skewers

Bring sunshine cooking to the British table with these sizzling prawn kebabs made by Danny Boome
By Danny Boome
Honey and mustard prawn skewers
  • Rating:
  • Serves: 6
  • Cook Time: 6 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 limes, cut into 8 wedges
  • 3 lemons, cut into 8 wedges
  • 18 large prawns, cooked, shells removed

For the sweet chilli dip

  • 2 tbsp clear honey
  • 1 tsp Dijon mustard
  • 1 pinches dried red chilli flakes, crushed

Tips and Suggestions

For a creamy finish, you can also add a little mayonnaise to the dip.


1. If using long wooden skewers for the kebabs, you'll need to soak them in water for 20 minutes or so - this helps stop them from burning on the barbecue or grill.

2. Skewer the lemons, limes and prawns between the sticks - allowing around 2-3 prawns for each skewer.

3. Mix the honey with the mustard and dried chillies and spoon or brush over the kebabs.

4. Sear on a hot barbecue or under a grill for 2-3 minutes on each side, until the glaze is sticky and the lemon and limes are beginning to char around the edges. Serve the prawn sticks straight from the grill with a heap of crisp green salad on the side.

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