John Dudley, Traeger Pro and avid hunter, Traegers his wild elk skewers for his family all year round. Make this tangy smoked elk recipe your new family favorite.
3 TBSP OLIVE OIL
3 ZUCCHINIS, CHOPPED INTO CUBES
3 YELLOW SQUASH, CHOPPED INTO CUBES
12 SMALL SWEET PEPPERS
12 CHERRY TOMATOES
2 TBSP TRAEGER REALTREE BIG GAME SEASONINGS
3 TBSP BALSAMIC VINEGAR
Cut the elk loin into even 2” thick chunks. Drizzle meat lightly with olive oil and balsamic vinegar and let sit in a large bowl.
Then, chop the zucchini and yellow squash into 3/4” thick coins. Next, cut the end off some small sweet peppers and remove the seeds. Take the coins, some vine-ripened cherry tomatoes, the peppers and toss them in the large bowl with the tender loin chunks.
Toss the bowl while you 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 the Traeger Realtree Big Game Seasoning.
Be sure you are continually tossing the mixture in the bowl so that you get an even seasoning.
Stack alternating pieces of vegetables and meat onto a skewer to make a perfect looking kabob.
When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed (10 to 15 minutes).
Once the grill reaches temperature, put kabobs directly on the grate and grill for 17 minutes. Enjoy!