Pork kebabs with figs and fennel
Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Impress your guests with these exquisite pork, fig, and fennel kebabs. Before grilling, the pork tenderloin is rubbed with a spice mixture of fresh rosemary and garlic and marinated for several hours, infusing each piece with its unique flavor. The pork pieces are skewered with fig halves and large fennel wedges and grilled, brushed with a mixture of honey, olive oil, and lemon juice for a delicious shine. The sumptuous combination of juicy, spiced meat and roasted honey figs will leave no one indifferent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg pork tenderloin, cut into 2.5 cm cubes.
- 2 teaspoons fennel seeds
- 0.5 tsp red pepper flakes
- 2 bay leaves, torn
- 1 teaspoon coarsely chopped fresh rosemary
- 2 cloves garlic, chopped
- 1 fennel root, cored and cut into 2.5cm pieces.
- 12 figs, trimmed and halved
- 1 tbsp. honey
- 2 tbsp olive oil + extra for drizzling
- Juice of 1 lemon
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Cooking the dish according to the recipe:
- Preheat the grill to medium heat and brush the grates with vegetable oil. In a spice grinder, combine the fennel seeds, 1 teaspoon of salt, red pepper flakes, and bay leaf and grind until finely ground. Combine in a bowl with the pork, rosemary, and garlic. Cover and refrigerate for 1-4 hours.
- Thread the fennel, figs, and pork onto eight 25cm (10-inch) skewers. Combine the honey, olive oil, and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until the meat is cooked through and grill marks are nicely charred, 10-12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle the kebabs with olive oil before serving.
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