Steps

• 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.

  Ingredients

  • 3 Pound elk tenderloin

  • 3 Tablespoon olive oil

  • 3 Tablespoon balsamic vinegar

• Step 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.

  Ingredients

  • 3  zucchinis

  • 3  yellow squash

  • 12 Small sweet peppers

  • 12  cherry tomatoes

• Step 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.

  Ingredients

  • 2 Tablespoon Traeger Prime Rib Rub

• Step 4

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

• Step 5

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

• Step 6

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 7

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

  00:15

  450 ˚F / 232 ˚C