Barbecue Prawn & Chorizo Skewers with Mustard and Thyme Dressing

Spicy sausage adds a flavoursome kick to these prawn skewers. 

You will need 16 wooden skewers.


  • (serves 6)
  • 1 teaspoon Dijon mustard, 
  • 2 tablespoons olive oil, plus extra, for cooking
  • 1 tablespoon lemon juice
  • 1 teaspoon thyme leaves
  • 16 green medium prawns, peeled, deveined, tails intact
  • 1 x 110g chorizo sausage, cut into 16 slices
  • salt and cracked black pepper
  • lemon wedges, to serve


Soak 16 wooden skewers in cold water for 20 minutes. Meanwhile, combine mustard, olive oil and lemon juice in a small bowl and whisk until well combined. Stir in thyme leaves. 

Thread a prawn and slice of chorizo sausage onto each wooden skewer. 

Season with salt and pepper. Heat a little oil on a preheated barbecue plate or in a non-stick frying pan over medium-high heat. 

Add the skewers and cook in batches for 4 minutes or until cooked through. To serve, place skewers on a serving platter and drizzle with mustard dressing. Serve with lemon wedges.



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