Rosemary Pork Kebabs with Fennel and Figs

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
1 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Vegetable oil, for the grill
  • 2 teaspoons fennel seeds
  • Kosher salt
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves, torn
  • 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
  • 1 teaspoon roughly chopped fresh rosemary
  • 2 cloves garlic, sliced
  • 1 bulb fennel, cored and cut into 1-inch chunks
  • 12 mission figs, stemmed and halved
  • 1 tablespoon honey
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Juice of 1 lemon
Directions
  • Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.

  • Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving.

  • Photograph by Christopher Testani


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