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Loading...Dibi is one of Senegal's most beloved street foods: juicy lamb chops marinated in a peppery onion-garlic paste, seared over hot charcoal, and piled high with a tangy mustard-onion relish. The crust gets smoky and slightly charred while the meat stays tender and aromatic. Served with torn baguette, it is the soul of Dakar's late-night grills.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (8 chops)
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 36 gFat
- 13 gSaturated Fat
- 32 gCarbs
- 3 gFiber
- 6 gSugar
- 34 gProtein
- 840 mgSodium
- 640 mgPotassium
- 90 mgCalcium
- 4.2 mgIron
- 14 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the lamb and marinade
- 8 bone-in lamb chops, about 2.5 lbs (1.1 kg)
- 1 large yellow onion, grated
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp vegetable oil
- 2 tbsp white vinegar
- 2 tsp freshly ground black pepper
- 2 tsp ground cumin
For the mustard-onion relish
- 2 large red onions, thinly sliced
- 2 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1/2 tsp salt
- 1/4 cup chopped fresh parsley
- 1/2 tsp cayenne pepper (optional)
For serving
- 1 crusty baguette or Senegalese tapalapa, torn into pieces
- Lemon wedges
Directions
- In a large bowl combine the grated onion, garlic, ginger, oil, vinegar, black pepper, cumin, cayenne, and salt; stir into a coarse paste. Add the lamb chops and massage the marinade into the meat. Cover and refrigerate at least 1 hour, or up to 6 hours for deeper flavor.
- Meanwhile, make the relish: toss the sliced red onions with mustard, vinegar, salt, parsley, and cayenne in a small bowl. Let stand 15 minutes so the onions soften and release their juices.
- Prepare a charcoal or gas grill for high, direct heat (about 450°F / 230°C). If using a gas grill, leave one burner on high with the lid closed for 5 minutes to build heat. Scrape the grates clean and oil them lightly.
- Remove the chops from the marinade, letting excess drip off, and place directly over the hottest part of the grill. Cook 3 to 4 minutes per side for medium doneness, pressing gently with tongs to ensure good grill-mark contact; avoid moving them more than once per side.
- Transfer the grilled chops to a platter, tent loosely with foil, and rest 5 minutes so the juices redistribute. Taste a drop of the resting juices; sprinkle with a pinch more salt if needed.
- While the lamb rests, quickly warm the onion relish on the cooler side of the grill for 1 to 2 minutes, or serve it cold and crunchy for contrast.
- Pile the chops onto a wide platter or sheet pan, scatter the onion relish generously over the top, and surround with torn baguette and lemon wedges. Serve immediately while the meat is sizzling.
Cook’s Notes
- Use shoulder chops if loin chops are unavailable; their fat content keeps them juicy over open flame.
- For the most authentic flavor, grill over real charcoal rather than gas – the smoke is essential to dibi.
- If you cannot find tapalapa, a slightly stale French baguette torn into rough chunks works beautifully and soaks up the juices.
- Marinate the lamb overnight in the fridge for the most pronounced cumin-garlic flavor that penetrates deep into the meat.
- Do not overcrowd the grill; cook in two batches if needed so the chops sear rather than steam.
