Rosemary Pork Kebabs with Fennel and Figs

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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