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Rosemary Pork Kebabs with Fennel and Figs
INGRIDSTEVENS13Ingredients
95Minutes
450Calories
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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- vegetable oil (for the grill)
- 2 tsp. fennel seeds
- kosher salt
- 1/2 tsp. red pepper flakes
- 2 bay leaves (torn)
- 1 1/2 lb. pork tenderloin (cut into 1-inch cubes)
- 1 tsp. fresh rosemary (roughly chopped)
- 2 cloves garlic (sliced)
- 1 bulb fennel (cored and cut into 1-inch chunks)
- 12 Mission figs (stemmed and halved)
- 1 Tbsp. honey
- 2 Tbsp. extra-virgin olive oil (plus more for drizzling)
- 1 lemon
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Directions
- 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.
- 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.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol110mg37% |
Sodium290mg12% |
Potassium1090mg31% |
Protein38g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber7g28% |
Sugars28g |
Vitamin A8% |
Vitamin C40% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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