Add a little zing to your BBQ with these lemon, honey and dill-coated prawn kebabs. Extra tasty with a garlic mayo dip.
Makes: 9-10
Prep time: 4 hrs
Cooking time:5 mins


  • Finely zested rind and juice of 1 lemon
  • 3 tbsp honey
  • 1-2 level tbsp chopped fresh dill
  • Salt and freshly ground black pepper
  • 400g packet raw king prawns (defrosted and drained if frozen)

For the mayonnaise dip

  • 6-8 level tbsp mayonnaise
  • 1 clove garlic, peeled and crushed
  • 1 level tbsp chopped fresh dill
  • Long skewers, wooden or metal (soaked in water if wooden)


  1. Mix together the lemon rind and juice, honey, dill and seasoning, then stir in the prawns. Leave the prawns to marinate for about 4 hours.
  2. Thread 5 prawns onto each skewer and cook them on a hot barbecue for 4-5 mins, turning them once or twice until they turn pink.
  3. To make the dip, mix together the mayonnaise, garlic and dill, then season with salt and pepper. Keep the dip chilled until serving.

Cook’s tip: The dip can be made a day in advance and kept in a covered bowl in the fridge. Stir it well before serving. Not suitable for freezing.Per serving: 126 calories; 9g fatFeature: Sue McMahon

Nutritional information per portion

fat 9.0g calories 126(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.