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
Mesquite
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Pound | elk tenderloin |
| 3 Tablespoon | Olive oil |
| 3 Tablespoon | balsamic vinegar |
| 3 | zucchinis |
| 3 | yellow squash |
| 12 Small | sweet peppers |
| 12 | cherry tomatoes |
| 2 Tablespoon | Traeger Prime Rib Rub |
Steps
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 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
7
Once the grill reaches temperature, put kabobs directly on the grate and grill for 15 minutes. Enjoy!
450 ˚F / 232 ˚C
00:15
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