Soak some wooden skewers in warm water for an hour or so (or you can use metal skewers).
Mix the tikka paste with the yogurt and the herbs in a large bowl. Cut the paneer into cubes and mix into the yogurt marinade.
Cover and leave in the fridge overnight or for at least a few hours.
Heat the BBQ until it is good and hot.
With a vegetable peeler slice the courgette into long strips and toss with the cherry tomatoes in the oil. Thread the paneer (keeping any leftover marinade in a bowl for serving), courgette and cherry tomatoes onto the skewers. Repeat.
Cook on the BBQ for approx 2 mins each side spooning over a little extra yogurt sauce if you want or serve with flat breads and a dollop of any leftover marinade.
Visit our barbecue recipes section for more great ideas and recipes and our vegetarian recipes for meat-free cooking