Dibi (Senegalese Grilled Meat)
Dibi is a popular Senegalese street food consisting of grilled meat, often lamb or goat, cooked with a flavorful marinade.
Total Time
40 minutes
Servings
2–3
¼ cup vegetable oil
4 cloves garlic, minced
1 onion, chopped
2 tablespoons Dijon mustard
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon thyme (or the equivalent amount of dried thyme)
¼ cup white vinegar or lemon juice
¼ cup water (or more if needed)
1½ pounds (about 700 g) lamb or goat meat, cut into large chunks or small pieces for skewering
Chopped onions (optional)
Tomatoes (optional)
Hot pepper sauce (optional)
French fries or bread (optional)
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).
2 hours
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.
10–15 minutes
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.