Senegal / Main
Dibi (Senegalese Grilled Meat)
Dibi is a popular Senegalese street food consisting of grilled meat, often lamb or goat, cooked with a flavorful marinade.
Ingredients
- vegetable oil1/4 cup
- garlic, minced4 clove
- onion, chopped1
- dijon mustard2 tbsp
- paprika1 tbsp
- ground coriander1 tbsp
- ground cumin1 tsp
- turmeric, ground1 tsp
- ground ginger1 tsp
- thyme, or equivalent amount of dried thyme1 tsp
- white vinegar or lemon juice1/4 cup
- water, or more if needed1/4 cup
- lamb or goat, cut into large chunks or small pieces for skewering1 1/2 lb
- onion, chopped; optional
- tomato, optional
- hot pepper sauce, optional
- french fries or bread, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
In a bowl, combine the vegetable oil, garlic, onion, mustard, paprika, coriander, cumin, turmeric, ginger, thyme, salt, and pepper. Mix well.
Add the vinegar or lemon juice and water to form a slightly thick marinade.
Taste and adjust seasoning as needed.
Place the chunks of lamb or goat meat into a large bowl or resealable bag.
Pour the marinade over the meat and toss to ensure all pieces are well-coated.
Let the meat marinate in the fridge for at least 2 hours (or overnight for better flavor).
Preheat a grill or barbecue to medium-high heat.
If using skewers, thread the marinated meat onto the skewers.
Grill the meat, turning occasionally, for about 10–15 minutes, or until cooked to your desired level of doneness. For extra flavor, baste the meat with some of the leftover marinade while grilling.
Remove the meat from the grill and let it rest for a few minutes before serving.
Optionally, serve the dibi with chopped onions, tomatoes, and a hot pepper sauce on the side. You can serve it with French fries or bread to complete the meal.
