Dibi

Background

Dibi is a beloved street food from Senegal, centered on expertly grilled pieces of lamb that are showered with caramelized onion and often served with a lively smear of mustard. In Dakar’s bustling evening markets, grill masters fan roaring charcoal fires, crisping the edges of marinated lamb while keeping the meat succulent within. The signature pairing of smoky meat, tangy mustard, and sweet-soft onion gives Dibi its unmistakable character, and it’s as at home on a plate as it is tucked into a piece of baguette with a side of fries.

Ingredients

• 2–3 lb (1–1.4 kg) bone-in or boneless lamb shoulder or chops, cut into large chunks
• 2 large onion, 1 blended for marinade and 1 sliced for grilling/serving
• 3 tbsp smooth mustard
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 lemon, juiced
• 2 tbsp vinegar (white or cider)
• 3 tbsp neutral oil (plus more for the grill and onions)
• 1–1.5 tsp salt, to taste
• 1 tsp freshly ground black pepper
• 1 finely chopped hot chili (or to taste)
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 1/2 tsp dried thyme
• 1 crushed bay leaf
• baguette and hot fries, for serving (optional but classic)

Preparation

1. Trim excess surface fat from the lamb (leave some for flavor), and cut into generous chunks that will grill nicely without drying out. Pat the lamb dry so your sear isn’t compromised.
2. Make the marinade: In a blender or mortar and pestle, combine the roughly chopped onion, the garlic, the ginger, the mustard, the juice of the lemon, the vinegar, and the oil. Season with the salt and the black pepper, then add the chopped chili, the cumin, the paprika, the coriander, the thyme, and the crushed bay leaf. Blend to a thick paste.
3. Marinate: Toss the lamb with enough marinade to coat well, reserving a few spoonfuls for brushing. Cover and let it sit for at least 30 minutes (longer if you like). Slice the remaining onion into thick rounds and set aside.
4. Prep the grill: Preheat a charcoal or gas grill to a steady medium-high heat, creating a two-zone setup if possible. Scrub the grates, then oil them lightly with a wadded towel dipped in a little oil.

Cooking

1. Sear the meat: Lay the marinated pieces of lamb over the hot zone and sear until well-marked, about 3–4 minutes per side. Brush lightly with the reserved marinade as you turn, then move to the cooler side to finish to your preferred doneness, about another 6–10 minutes, depending on size.
2. Grill the onions: While the lamb finishes, toss the sliced onion with a little oil, a pinch of salt, and a dusting of black pepper. Grill until softened with charred edges, about 5–8 minutes, turning as needed.
3. Quick mustard-onion relish: In a small bowl, stir a spoonful of the grilled chopped onion with a dollop of mustard, a splash of vinegar, a squeeze of lemon, a drizzle of oil, a pinch of salt, and a little minced chili. Adjust to taste.
4. Rest: Transfer the grilled lamb to a board and let it rest for about 5 minutes so juices redistribute. Pile the remaining grilled onion over the meat.

How to Enjoy

Serve the hot, smoky lamb with a generous spoon of mustard-onion relish, extra grilled onion on top, and plenty of mustard on the side. For a classic street-style experience, tuck the meat and onion into a split, warm baguette, and add a handful of crisp fries. If you prefer a plate, serve the chopped lamb with the grilled onion, a swipe of mustard, and the optional relish.

Tips and Variations

• Marinade balance: If the paste feels too thick, loosen with a splash of oil or a little extra lemon or vinegar. If it tastes flat, add a pinch more salt or a grind of black pepper.
• Heat level: Dial the burn by increasing or decreasing the chili in both the marinade and the relish.
• Spice profile: Lean smokier with extra paprika, earthier with more cumin, citrusy-bright with an extra pinch of coriander, or herbal with a touch more thyme.
• Indoor option: Use a hot cast-iron grill pan or skillet; brush the surface with a thin film of oil and follow the same sear-then-finish approach.

Serving Pairings

Beyond a simple baguette and fries, this Dibi is great with extra grilled onion and a pot of sharp mustard for dipping. The contrast of juicy lamb, sweet-savory onion, and tangy heat from the chili-laced relish is the hallmark of the dish.