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Keen’s Skewers 4-Ways

Christmas BBQ sorted! Skewers 4-ways, made with Keen’s Curry and Mustard Powder.

Garlic Mustard Prawn Skewers


8 king prawns

2 tsp Keen’s Mustard Powder

1 tbsp garlic, minced

2 small red chillis

2 tbsp basil, chopped

2 tbsp olive oil

1 lime, juiced

Salt, to taste

Pepper, to taste


STEP 1: To devein king prawns, use kitchen scissors to cut down the spine, then use the tip of a skewer to pull the vein out. Repeat for each king prawn before setting them aside in a large bowl.

STEP 2: In a small mixing, bowl add Keen’s Mustard Powder, garlic, chilli, olive oil, salt, and pepper, then stir until fully combined.

STEP 3: Add mustard marinade to the bowl of king prawns, then using your hands, rub the marinade into the spine and under the shell. This will ensure maximum flavour.

STEP 4: Starting from the tail end, push a skewer through the king prawn lengthways until the tip reaches the head. The prawn should be sitting straight.

STEP 5: Set a grill to high heat, then add prawns and cook for 2 minutes on each side.

STEP 6: Serve prawns hot, peel the shell and Enjoy!

Curried Chicken Meatball Skewers


500g chicken mince

2 tsp Keen’s Curry Powder

1 tsp ginger, minced

½ cup breadcrumbs

¼ cup sweet chilli sauce

¼ cup oyster sauce

1 tbsp corn flour

3 spring onions, diced

1tsp salt

1tsp pepper

To Garnish:

3 tbsp ranch dressing


STEP 1: Add chicken mince, Keen’s curry powder, ginger, breadcrumbs, sweet chilli sauce, oyster sauce, corn flour, spring onions, salt, and pepper to a food processor and pulse until fully combined.

STEP 2: Using your hands, add the curried chicken mince onto a skewer then shape into a sausage.

STEP 3: Set a grill to high heat, then cook chicken skewers for 8 minutes, rotating intermittently.

STEP 4: Serve curried chicken skewers with a side of ranch dressing. Enjoy!

Lemon & Mustard Haloumi Skewers


500g haloumi

2 tsp Keen’s Mustard Powder

1 lemon, juiced

2 tbsp honey

3 sprigs parsley

1 zucchini

1 sprig thyme

To Garnish:

Salt, to taste

Pepper, to taste

1 sprig thyme


STEP 1: Put lemon juice, Keen’s Mustard Powder, honey and parsley into a mixing bowl.

STEP 2: Slice haloumi in rectangle chunks, about 1 inch long and 2cm thick.

STEP 3: Slice zucchini into 2 cm-wide discs, then divide in half.

STEP 4: Spear one slice of haloumi onto a skewer, followed by one slice of zucchini, and once one more of haloumi. Repeat until all haloumi and zucchini is used up.

STEP 5: Set a grill to high heat then add haloumi skewers. Brush with lemon and mustard glaze, then season with salt, pepper and thyme. Rotate skewers intermittently for 6 minutes until nicely charred.

STEP 6: Serve haloumi skewers and garnish with a sprinkling of thyme and one final brush of lemon mustard glaze. Enjoy!

Curry Satay Tofu Skewers


500g firm tofu

2 tsp Keen’s Curry Powder

1 tbsp soy sauce

1 tbsp Worcestershire sauce

4 tbsp peanut butter

1 tbsp hot sauce

1 tbsp sugar

1 cup water

To Garnish:

1 tbsp sesame


STEP 1: In a small mixing bowl, combine Keen’s Curry Powder, soy sauce, Worcestershire sauce, peanut butter, hot sauce, sugar, and water. Stir until fully combined.

STEP 2: Slice tofu in into rectangular fingers, approximately 2cm x 2cm in size. Spear onto skewers lengthways.

STEP 3: Dip tofu skewer into satay sauce, and repeat until all are marinated.

STEP 4: Set a grill to high heat then add tofu skewers, cooking for 5 minutes, rotating intermittently. Brush the curried satay sauce onto the tofu after each rotation to build flavour.

STEP 5: Serve on a platter with a side of satay sauce to pour, and garnish with sesame seeds.

STEP 6: Enjoy!