Rosemary Pork Kebabs With Fennel And Figs
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $19
Serves: 4 servings
Ingredients
  • Vegetable oil, for the grill
  • 2 teaspoons fennel seeds
  • Kosher salt
  • ½ teaspoon red pepper flakes
  • 2 bay leaves, torn
  • 1½ 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 ½-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
Instructions
  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 (TAC note: making sure you have either meat or fennel at either end of your skewer will ensure you don't loose your soft figs to sliding off); 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.
Recipe by The Amiable Cooks at https://theamiablecooks.com/rosemary-pork-kebabs-with-fennel-and-figs/