Dakar-Style Grilled Lamb Skewers

Dibi is the iconic Senegalese street-food grilled meat, traditionally cooked over smoky charcoal and sold from roadside grates in Dakar. Cubes of lamb are marinated in a punchy onion-mustard-herb blend, charred on skewers, and tucked into baguette with a sharp raw onion relish. This home version captures that bold, salty-savory flavor with a charcoal grill or hot cast-iron pan.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 720 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the lamb and marinade

• 2 lb (900 g) boneless lamb shoulder, cut into 1.5-inch cubes
• 1 medium onion, finely grated
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 3 tbsp vegetable oil
• 1 tbsp finely chopped fresh parsley
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper

Lamb shoulderMedium onionGarlic clovesFresh gingerDijon mustardWhite wine vinegarVegetable oilFresh parsleyDried thymeSweet paprikaFine sea saltBlack pepper

For the onion relish

• 1 large red onion, very thinly sliced
• 2 tbsp chopped fresh parsley
• 1 tbsp white wine vinegar
• 1/4 tsp salt

Red onionChopped parsleyWhite wine vinegar relishSalt pinch

For serving

• 1 crusty baguette, warmed and torn
• Extra Dijon mustard for spreading

Crusty baguetteDijon mustard spread

Directions

1. In a large bowl, whisk together the grated onion, garlic, ginger, mustard, vinegar, oil, parsley, thyme, paprika, salt, and pepper until a thick paste forms.
2. Add the lamb cubes and massage the marinade into the meat with your hands until every piece is coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the deepest flavor.
3. About 30 minutes before cooking, remove the lamb from the fridge to take the chill off. Meanwhile, prepare a charcoal grill for medium-high heat (around 400°F) or preheat a cast-iron grill pan over medium-high.
4. Thread the marinated lamb onto metal or soaked bamboo skewers, leaving a small gap between pieces so heat circulates evenly.
5. Place skewers on the hottest part of the grill. Cook for 8 to 12 minutes total, turning every 2 minutes, until deeply charred on the outside and the internal temperature reads 145°F for medium.
6. While the lamb grills, toss the sliced red onion with parsley, vinegar, and salt in a small bowl; let it soften for 5 minutes.
7. Transfer skewers to a platter, loosely tent with foil, and rest 5 minutes to let the juices settle.
8. Serve the skewers straight from the grill with torn baguette, a bowl of mustard, and the sharp onion relish on the side for piling onto bread.

Cook’s Notes

• Use lamb shoulder rather than leg: the extra fat keeps the cubes juicy over high heat and mimics the rich texture of street-vendor dibi.
• If using bamboo skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
• Charcoal is non-negotiable for authentic flavor; if you must use a gas grill or pan, finish the skewers under a hot broiler for 60 seconds to mimic the char.
• An overnight marinade is the difference between good and great dibi—the vinegar and onion work together to tenderize the lamb and build the signature tang.
• Traditional Senegalese dibi is eaten with your hands: tear off bread, swipe with mustard, top with meat and onions, and eat like a sandwich.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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