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Wild Elk Tenderloin Kabobs

Wild Elk Tenderloin Kabobs

By John Dudley

John Dudley, Traeger Pro and avid hunter, Traegers his smoky elk skewers for his family all year round. Make this tangy smoked elk recipe your new family favorite.

Prep Time

15 Min

Cook Time

15 Min

Pellets

Oak

Ingredients

Number of People Serving

8

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Units of Measurement:
main
3 Pound elk tenderloin
3 Tablespoon olive oil
3 Tablespoon balsamic vinegar
3 Whole zucchini
3 Whole yellow squash
12 Small sweet peppers
12 cherry tomatoes
2 Tablespoon Traeger Prime Rib Rub

Step

  • 1

    Cut the elk loin evenly into 2 inch thick chunks. Drizzle meat lightly with olive oil and balsamic vinegar and let sit in a large bowl.

  • 2

    Chop the zucchini and yellow squash into 3/4 inch thick coins. Next, cut the ends off some small sweet peppers and remove the seeds. Take the coins, vine-ripened cherry tomatoes and peppers, and toss them in the large bowl with the tenderloin.

  • 3

    Add a little more olive oil and then more balsamic. Once everything has an even, light coating, finish it off by adding a generous amount of Traeger Prime Rib Rub.

  • 4

    Be sure you are continually tossing the mixture in the bowl so that you get an even seasoning.

  • 5

    Stack alternating pieces of vegetables and meat onto a skewer to make a perfect looking kabob.

  • 6

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 7

    Once the grill reaches temperature, put kabobs directly on the grate and grill for 15 minutes. Enjoy!

    500 ˚F / 260 ˚C

    00:15

My Notes

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