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
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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


  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.
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