BBQ Prawns Recipe

Native goodness just got even tastier.

Prawns are not only a true blue favourite but also a great Australian Christmas tradition. So it goes without saying that we’d showcase one of our favourite native superfoods, Madura Australian Lemon Myrtle and combine it with an Aussie legend - our humble prawn. Add the two together and you could quite possibly be entering into a whole realm of food heaven. Lemon myrtle Has a sweet citral fragrance that, when brewed or cooked it translates to a refreshing lemony flavour that captures the heart of our regional location in Northern New South Wales where lemon myrtle thrives. Did you know? Prawns are a good source of complete protein, vitamins B3 and B12, and selenium! The backyard BBQ may have just gotten better - enjoy!


  • 3 Madura Australian Lemon Myrtle Leaf Infusers (leaves removed from infuser)
  • 1 Lime
  • 2 garlic cloves minced
  • Sea salt and pepper
  • 100ml Olive Oil
  • 16 fresh green prawns
  • Pinch chill flakes
  • Soaked wooden skewers


  1. Combine all marinade ingredients in a bowl.
  2. Peel the prawns, leaving the heads and tails intact, and devein if desired.
  3. Toss the prawns in the marinade and let stand for at least 1 hour.
  4. Preheat the barbecue grill plate to high.
  5. Thread the prawns onto soaked skewers, starting from the tail end.
  6. Place skewers on a baking tray and brush with more olive oil if needed.
  7. Cook on the barbecue for 2 minutes until they turn bright red.
  8. Turn the prawns over, brush with more olive oil, and cook for another minute or until just cooked.
  9. Be careful not to overcook the prawns.
Australian Lemon Myrtle
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