Pork kebabs with figs and fennel

Ingredients:

• 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

Preparation:

1. 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.
2. 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.