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
- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 4 servings
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.
