Dibi is a Senegalese street food dish made with grilled meat, most often lamb, cut into pieces and then served with onions, mustard and bread. Prepared in the dibiteries, this great classic of Dakar grills seduces with its smoky, tender and spicy meat.

Today we’re making a delicious dibi, a quintessentially Senegalese street food made with lamb marinated in garlic, oil, ginger, and lemongrass. There are small restaurants entirely dedicated to it—known as “dibiteurs”—where the meat is displayed on the bone to prove its freshness. In a country where meat isn’t eaten every day and fish is more common, the dibiteurs are a huge hit, much like the dulet vendors in Ethiopia whose recipe we shared with you!

FAQ: 5 frequently asked questions about Senegalese dibi

What is Senegalese dibi?

Dibi is a Senegalese specialty of grilled meat, usually lamb, cut into pieces and served with onions, mustard and often bread.

What does dibiterie mean?

A dibiterie is a small address specializing in dibi.

What is Senegalese dibi served with?

The dibi is typically served with onions, mustard and bread. Some variations also accompany it with chili sauces or other simple toppings.

Can you cook dibi without a barbecue?

Yes. It can be cooked over a wood fire, in the oven or on an electric grill, cooking in foil and then finishing it on the grill to avoid drying out the meat.

How long should you marinate dibi?

I recommend at least 6 hours of marinade to give the meat time to soak up all the flavors.

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5 from 2 votes

Senegalese Dibi – grilled lamb with onions and mustard

Senegalese dibi is an emblematic street food made with marinated and then grilled lamb, served with onions, mustard and bread. A simple, smoky and generous recipe, inspired by the dibiteries of Dakar.

Prep time30 minutes mins

Cooking time40 minutes mins

Marinade6 hours hrs

Total time1 hour hr 10 minutes mins

Type of dish: Main dish, Street-food

Cuisine: Senegalese

For: 2 personnes

Author: dumplingsandmore

Ingredients

• 500 g leg of lamb, cut into 3 cm diameter cubes
• 2 onions, sliced
• 2 tbsp mustard
• 3 cloves garlic, grated
• 1 tbsp stock cube
• Salt, pepper
• 1 tbsp olive oil
• 1 tbsp grated ginger
• 1 tbsp lemongrass

Preparation

• In a bowl, mix the meat, 1 tablespoon of mustard, stock cube, grated garlic, salt, pepper, olive oil, ginger and lemongrass. Leave to marinate for at least 6 hours.
• Arrange the marinated meat on a sheet of aluminum foil, cover with onion rings and cook over a wood fire. In the same way, cooking can be done in the oven, or on an electric grill. To cook in the oven, to avoid drying out the meat, cook it in foil and finish cooking on the grill.

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