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

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; 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.
3. Photograph by Christopher Testani