Sichuan Kao Chuan (四川烤串)

Kao chuan — charcoal-grilled skewers — are the beating heart of Sichuan street food after dark, sold from smoky carts lining night-market alleys. Unlike the cumin-heavy Xinjiang style, Sichuan skewers lean on doubanjiang, Sichuan peppercorn, and chilli flakes for their signature numbing heat.

Serves: 4

Ingredients

• 600g (1.3 lb) boneless lamb shoulder, cut into 2cm cubes
• 2 tbsp (30ml) doubanjiang (spicy bean paste)
• 1 tbsp (15ml) light soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (3g) ground Sichuan peppercorn
• 1 tsp (3g) chilli flakes
• 1 tsp (4g) sugar
• 2 tsp (10ml) sesame oil
• 1 tbsp (15ml) neutral oil
• 1 tsp cumin seeds, lightly toasted
• 1 tsp white sesame seeds
• Metal or soaked bamboo skewers

Instructions

1. Combine doubanjiang, soy sauce, Shaoxing wine, Sichuan peppercorn, half the chilli flakes, sugar, sesame oil, and neutral oil in a bowl. Add lamb and toss well. Marinate 30–60 minutes at room temperature.
2. Thread 4–5 lamb pieces onto each skewer, pressing meat together slightly so it cooks evenly.
3. Prepare a charcoal grill or preheat a grill pan over high heat. Grill skewers 3–4 minutes per side, turning once, until lightly charred and just cooked through.
4. Remove from heat and dust immediately with remaining chilli flakes, cumin seeds, and sesame seeds.
5. Serve straight off the grill with cold beer.

Cook's Notes: For the truest result, use real charcoal — the smoke is part of the flavour. Doubanjiang varies in saltiness; taste before adding extra soy. Pork belly or chicken thigh work equally well in place of lamb.