Dijon Basil and Prawn Kebabs

    (1013)
    1 hour 15 minutes

    Delicious prawn kebabs marinated in mustard, basil and garlic, then quickly cooked on the BBQ.


    929 people made this

    Ingredients
    Serves: 9 

    • 2 1/2 tablespoons olive oil
    • 65g butter, melted
    • 1 1/2 lemons, juiced
    • 3 tablespoons dijon mustard
    • 1/2 cup minced fresh basil leaves
    • 3 cloves garlic, minced
    • 1 pinch salt to taste
    • 1 pinch white pepper
    • 1.5kg fresh prawns, peeled and deveined
    • 4 skewers

    Directions
    Preparation:10min  ›  Cook:5min  ›  Extra time:1hour chilling  ›  Ready in:1hour15min 

    1. In a shallow, glass dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add prawns, and toss to coat. Cover and refrigerate for 1 hour.
    2. Preheat BBQ to high heat. Remove prawns from marinade, and thread onto skewers. Discard marinade.
    3. Lightly oil BBQ, and arrange skewers on the plate. Cook for 4 minutes, turning once, or until opaque.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (1013)

    Reviews in English (728)

    by
    607

    Reduce the brown mustard, but most of all... Don't marinade for a whole hour! Shrimp (and all seafood for that matter) actually starts to cook when it sits in citrus juice. It doesn't need marinading more than 15-20 minutes!! Otherwise you will end up with tough, chewy shrimp.  -  16 May 2008  (Review from Allrecipes USA and Canada)

    by
    312

    I am only giving this recipe 4 stars as it is, because the mustard is too strong for my tastes. Reducing the mustard by 1/2 brings it up to 5 stars! For those of us who work all day long, bear in mind that if you try to marinate this all day it will not be as tender. Shrimp are delicate, and the lemon juice "cooks" them if left in the fridge too long. 2 or 3 hours would be the max for large shrimp; stick to the one hour if you have medium shrimp. And don't overgrill them! Just cook them until they turn pink/opaque and curl up. Otherwise they can turn dry and rubbery. This dish has AMAZING flavor, and everyone loves it! BTW, this marinade is also great on salmon.  -  13 May 2008  (Review from Allrecipes USA and Canada)

    by
    267

    This was awesome! With modifications, of course. As others suggested, I reduced mustard (Dijon) to 1 TBS, and 1/2 a lemon or 3 TBS juice. I also used 3 TBS dried basil (remember: fresh to dried herbs is 3 to 1 ratio). I served this with steamed green beans, and "Cheese Herb Bread" from this site dipped in olive oil, parm. cheese and black pepper. A wonderfully filling, yet light meal.  -  10 May 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate