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Street Food

Dibi (Grilled Spiced Lamb Skewers)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
12 min
Cook

Ingredients

  • 800 g (1 3/4 lb) lamb shoulder, cut into chunks
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • Salt, to taste
  • 1 onion, thinly sliced, to serve
  • 1 tbsp Dijon mustard mixed with 1 tsp chilli powder, to serve

Method

  1. Toss the lamb chunks with oil, garlic, black pepper, paprika, cumin and salt; marinate for at least 1 hour.
  2. Thread the lamb onto skewers.
  3. Grill over hot charcoal (or on a grill pan) for 10-12 minutes, turning frequently, until charred outside and cooked through.
  4. Serve hot with raw sliced onion and the mustard-chilli dipping sauce on the side.

Introduction: Dibi is smoky, spiced grilled lamb sold at evening street stalls across the Gambia, often accompanied by raw onions and a fiery mustard-based dipping sauce, a favourite for casual evening socialising.

Cultural Background: Dibi is smoky, spiced grilled lamb sold at evening street stalls across the Gambia, often accompanied by raw onions and a fiery mustard-based dipping sauce, a favourite for casual evening socialising.

Tips: Marinating for several hours, or overnight, deepens the smoky flavour. Turn the skewers frequently over high heat for an even char without drying out the meat.

Variations: Beef can replace lamb for a more economical version. Add cubes of onion between the meat on the skewers for extra flavour while grilling.

Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.

Reheating: Reheat in a hot pan or under the grill for a few minutes to restore char and warmth.

Nutrition: Approx. 320 kcal, 26g protein, 22g fat, 2g carbohydrate per serving.

FAQs:

Q: What is Dibi traditionally served with?

A: It is served simply, with raw onion slices and a sharp mustard-chilli sauce, sometimes alongside bread.

Q: Is Dibi very spicy?

A: The meat itself is only lightly spiced; the heat comes mainly from the accompanying dipping sauce, which diners can adjust.

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