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Tarragon-Mustard Prawn Skewers from Weber’s BBQ Bible

By Matilda Ngute
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Tarragon-Mustard Prawn Skewers

Dijon mustard and dried herbs are considered store-cupboard staples for good reason: they are star ingredients that work wonders in many recipes, including this easy mustard paste for barbecued prawns. Crushing the dried herbs helps to release their flavours and distribute them more evenly in the paste.

Serves 4

Ingredients:

680 g/1 lb 8 oz medium prawns, peeled and deveined, tails left on

Mustard paste:


3 tablespoons extra-virgin olive oil
3 tablespoons Dijon mustard
1 tablespoon dried
tarragon, crushed between your fingertips
1 teaspoon dried dill,
crushed between your fingertips
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 lemon, cut into wedges

  1. Divide the prawns into four equal portions. Thread the prawns onto the skewers in the following way: Begin by skewering 1 prawn through both the head and tail end.
  1. Skewer the second prawn through the head end only, with the tail end facing in the opposite direction.
  1. Skewer the remaining prawns just like the second one, with the tails facing the same way. Choose prawns that are the same size so you can nestle them together with no space between them. This keeps the prawns from spinning and also from drying out on the barbecue. Repeat with the remaining prawns.
  1. In a small bowl, whisk together all the paste ingredients. Brush the paste on both sides of the prawns. Prepare the barbecue for direct cooking over high heat (230°–290°C/450°–550°F). Brush the cooking grates clean.

Grill the skewers over grilling/direct high heat, with the lid closed for 2–4 minutes, until the prawns are firm to the touch and just turning opaque in the centre, turning the skewers once and moving them to a clean area of the cooking grates. Serve warm with the lemon wedges.

This Tarragon-Mustard Prawn Skewers recipe is from Weber’s BBQ Bible by Jamie Purviance.