Indian Tandoori Sheet Pan
Sheet pan dish combining tandoori-marinated protein and vegetables with garam masala and yogurt. Roasted until charred, served with fresh herbs and yogurt sauce.
Ingredients
Method
Preheat oven to 475°F. In a large bowl, whisk together Greek yogurt, garam masala, lemon juice, minced garlic, and minced ginger until smooth.
Add protein cubes to the yogurt marinade and toss to coat evenly. Let sit for 5 minutes.
On a large sheet pan, toss bell pepper, red onion, and zucchini with 1 tbsp olive oil, salt, and black pepper. Arrange in a single layer around the edges.
Push vegetables to the sides of the pan and place marinated protein in the center. Drizzle protein with remaining 2 tbsp olive oil.
Roast for 20–25 minutes, stirring vegetables halfway through, until protein is cooked through and vegetables are charred at the edges.
Transfer to a serving platter. Garnish with fresh cilantro and serve with lime wedges and garlic-yogurt sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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