Rosemary Pork Kebabs with Fennel and Figs
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
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