Rosemary Pork Kebabs with Fennel and Figs

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

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

  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pork Kebabs with Romesco

Rosemary Pork Tenderloin

Rosemary Pork Chops

Rosemary Pork Tenderloin

Pork with Rosemary Polenta

Kebabs with Pork Three Ways

Coconut-and-Lime Pork Kebabs

Pork Kebabs With Romesco Sauce