Name: Rosemary Pork Kebabs with Fennel and Figs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
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.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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Rosemary Pork Kebabs with Fennel and Figs

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