Rosemary Pork Kebabs With Fennel And Figs
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
55
Spice
42
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat a grill to medium and brush the grates with vegetable oil
2
Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery
3
Toss with the pork, rosemary and garlic in a bowl
4
Cover and refrigerate 1 to 4 hours
5
Thread the fennel, figs and pork onto eight 10-inch skewers; set aside
6
Mix the honey, olive oil and lemon juice in a small bowl
7
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
8
Drizzle with olive oil before serving
9
Photograph by Christopher Testani