Yak Kabobs with Mexican Orange Sauce (Paleo, Whole30, Keto)
Tender, succulent yak kabobs, grilled to perfection paired with a smoky, creamy, and perfectly spicy Mexican orange sauce is this girl’s new favorite meal! I have the wonderful pleasure of paring up with Chama Valley Meat Company to showcase some of their delectable cuts of grass-fed and grass-finished yak.
A few of the many reasons I’m so excited about the gorgeous cuts of meat that come from Chama Valley is that they care about their animals, believe in rotational grazing, raise only grass-fed/grass-finished, offer custom butchering, and are an earth conscious small, family owned farm whose roots date back to the 1800’s. If you’re looking to add grass-fed and grass-finished beef, yak, or lamb to your diet, please reach out to Chama Valley and nurture your body with nutrient dense meat loaded with amazing flavor and texture!
Why Grass-Fed Meat is So Good For You!
Let’s first talk about why I prefer grass-fed meat over grass-finished and industrial meat. In their natural habitat, grazing animals eat grass and small amounts of grain when the grass is seeding . This provides the animals with all the nutrients they need to healthy, and we want to eat healthy animals, remember, we eat what we eat, eats. So when animals are fed a lot of grain and corn, like in industrial beef and such, the food source is not the natural source of food for the animals and it lacks the nutrients the animals need to stay healthy, thus creating a less nutritious beef.
Additionally, because grass-fed animals are eating what they are supposed to be eating, the meat they produce is the most nutrient dense and has the omega-3’s that are supposed to naturally be in meat like beef, bison and yak. Due to the lack of nutrients in industrial meat, it does not contain the omega-3’s thus creating a nutrient deficient food.
Grass-fed yak is loaded with bioavailable nutrients such as protein, fat, vitamins and minerals:
Protein is an essential nutrient and beef is a complete source of all essential amino acids you need. Amino acids are the building blocks to the proteins in your body, including collagen, and they are necessary in cellular health and repair.
Over one third of the fat found in beef is oleic acid, the same monounsaturated fat that is also found in avocado oil and extra virgin olive oil. Oleic acid supports brain and nervous system function and support healthy blood sugar regulation .
Vitamins: B6 (supports a healthy immune system), and B12 (essential vitamin necessary in red blood cell formation.)
Calcium: The most abundant mineral in the body and is essential in maintaining health teeth and bones as well as heart, muscle and nerve function .
Iron: Heme iron that is easily absorbed and is necessary in the formation of hemoglobin.
Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Selenium: Supports thyroid health  and supports your immune system.
Zinc: Essential in digestion, thyroid health, and a healthy immune system.
Omega-3 are an essential fatty acid that plays many roles in our health and there are three types of omega-3 fatty acids: alpha-linolenic acid (ALA) found in plants, eicosapentaenoic acid (EPA) found in fish, and docosahexaenoic acid (DHA) found in fish.
Yak is a wonderful, nutrient dense protein to add to your diet if you enjoy beef, bison, and venison and other red meat. It has this beautiful deep red color that shows off a delicate flavor that is absolutely delicious. It is leaner than beef, more like venison or bison, super juicy, and is considered “high” in good fats and “low” in bad fats . Chama Valley offers a variety of cuts, I’ve tried several of them, and they are some of the best cuts of meat I have ever had. These yak kabobs are exceptionally flavorful, tender, and juicy and pair just beautifully with this savory and smoky Mexican orange sauce.
Yak Kabobs with Mexican Orange Sauce Ingredients
2# Yak or Beef Kabobs, 2″ pieces
Mexican Orange Sauce
Makes 24 ounces
6 Roma tomatoes, halved and deseeded
3-4 Cloves Garlic, unpeeled
2 Dried Ancho Chili Peppers*, de-stemmed and deseeded
2 Dried Guajillo Chili Peppers*, de-stemmed and deseeded
1 Dried Chipotle or Chile Moriata*, de-stemmed and deseeded
¼ cup ACV
¼ cup Fresh Lime Juice
¼-½ cup Filtered Water
1 Tbsp + ¾ cup Cold Pressed Avocado Oil
1-2 tsp Fine Real Salt**
*You can toast the chilis beforehand in a skillet over medium heat if desired
**Salt to taste
How to Make Yak Kabobs with Mexican Orange Sauce
1. Preheat the oven to 450 degrees and if using wooden skewers, soak in water for at least 1-hour to minimize burning.
2. Halve and de-seed the tomatoes, layering face down on a rimmed baking sheet.
3. Slice the onion into ½” thick slices and transfer to the baking sheet.
4. Add the cloves of garlic to the baking sheet and drizzle with 1 tablespoon of the avocado oil, gently tossing the tomatoes, onion and garlic, then spreading out in a single layer.
5. Roast for 15-20 minutes until the tomatoes are soft and the skin has browned and blistered.
6. While the veggies are roasting, in a saucepan add the lime juice, ACV and filtered water. Add the dried chilis and cover and simmer over low/medium heat for 5-10 minutes to rehydrate the peppers.
7. Transfer the roasted veggies, peeled roasted garlic, and rehydrated peppers with the juices to a blender. Add the avocado oil and salt and blend on medium/high speed for 1-2 minutes until the sauce is a creamy orange and the oil has emulsified.
8. Transfer 1/4th of the sauce to a large bowl and cool. Add the kabobs and stir well to coat.
9. Transfer the remaining sauce to a mason jar or airtight container, cover and refrigerate until ready to use.
10. When ready to grill, preheat the grill to 425 degrees.
11. Skewer the kabobs and grill for 4-8 minutes per side depending on preferred doneness.
Internal Temperature Range
RARE – 120°F – 125°F
MEDIUM RARE – 130°F – 135°F
MEDIUM – 140°F – 145°F
MEDIUM WELL – 150°F – 155°F
WELL DONE – 160°F
12. Remove and serve with the remaining Mexican orange sauce!
Yak Kabobs with Mexican Orange Sauce (Paleo, Whole30, Keto)
- 2 pounds Yak or Beef Kabobs 2" pieces
Mexican Orange Sauce
- 6 Roma tomatoes halved and deseeded
- 1 Onion
- 3-4 Cloves of Garlic unpeeled
- 2 Dried Ancho Chili Peppers de-stemmed and deseeded
- 2 Dried Guajillo Chili Peppers de-stemmed and deseeded
- 1 Dried Chipotle or Chile Moriata pepper de-stemmed and deseeded
- ¼ cup ACV
- ¼ cup Fresh Lime Juice
- ¼-½ cup Filtered Water
- 1 Tbsp + ¾ cup Cold Pressed Avocado Oil
- 1-2 tsp Fine Real Salt**
- Preheat the oven to 450 degrees and if using wooden skewers, soak in water for at least 1-hour to minimize burning.
- Halve and de-seed the tomatoes, layering face down on a rimmed baking sheet.
- Slice the onion into ½” thick slices and transfer to the baking sheet.
- Add the cloves of garlic to the baking sheet and drizzle with 1 tablespoon of the avocado oil, gently tossing the tomatoes, onion and garlic, then spreading out in a single layer.
- Roast for 15-20 minutes until the tomatoes are soft and the skin has browned and blistered.
- While the veggies are roasting, in a saucepan add the lime juice, ACV and filtered water. Add the dried chilis and cover and simmer over low/medium heat for 5-10 minutes to rehydrate the peppers.
- Transfer the roasted veggies, peeled roasted garlic, and rehydrated peppers with the juices to a blender. Add the avocado oil and salt and blend on medium/high speed for 1-2 minutes until the sauce is a creamy orange and the oil has emulsified.
- Transfer 1/4th of the sauce to a large bowl and cool. Add the kabobs and stir well to coat.
- Transfer the remaining sauce to a mason jar or airtight container, cover and refrigerate until ready to eat.
- When ready to grill, soak the wooden skewers for 1-hour before to reduce burning.
- Preheat the grill to 425 degrees
- Skewer the kabobs and grill for 4-8 minutes per side depending on preferred doneness.
- Internal Temperature Range
- RARE – 120°F – 125°F
- MEDIUM RARE – 130°F – 135°F
- MEDIUM – 140°F – 145°F
- MEDIUM WELL – 150°F – 155°F
- WELL DONE – 160°F
- Remove and serve with the remaining Mexican orange sauce!
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Q: Can the Mexican orange sauce be made ahead and how long will it last?
A: Absolutely you can make it ahead and since it will last up to 3-weeks stored in an airtight container in the fridge, you can use this awesome sauce for lots of meals and snacks!
Q: If my sauce is too hot, should I baste the kabobs with the Mexican orange sauce instead?
A: Yes! I personally like to coat the kabobs in the sauce before grilling, however, using the sauce to baste will work too!
Q: What is the best way to defrost frozen meat?
A: I like to set it in the fridge a few days before so it has time to defrost, however, if it needs to be done quicker, you can set the sealed package in a bowl of cool water and set it on the counter. Keep an eye on it as it will defrost fairly quickly.
Q: If I don’t want the Mexican orange sauce too spicy, what peppers should I use?
A: For a less spicy sauce, omit the chipotle or chili morita as these have a medium to high heat level.
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.