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Rosemary Pork Kebabs with Fennel and Figs
Ingredients
  • vegetable oil (for the grill)
  • 2 teaspoonsfennel seeds
  • kosher salt
  • ½ teaspoonred pepper flakes
  • 2 bay leaves (torn)
  • 1 ½ poundspork tenderloin (cut into 1-inch cubes)
  • 1 teaspoon fresh rosemary (roughly chopped)
  • 2 clovesgarlic (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)
  • 1 lemon
Note: Ingredients may have been altered from the original.
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