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Barbecues are usually pretty heavy on meat... but this dish is something for meat lovers AND vegetarians to get excited about. Paneer cheese is marinated in a similar way to chicken tikka and served with a spiced butternut squash dip.
you'll also need
preheat an oven to 200°C.
beat half of the ground coriander, cumin, garam masala and chilli flakes with a dollop of yoghurt in a bowl.
cut the paneer into large cubes and add to a flavoured yoghurt and coat all the pieces.
leave to marinate.
peel the butternut squash, halve it and scoop out the seeds.
dice the squash into large cubes and toss in a baking tray with the half of the coriander, cumin, garam masala and chilli flakes.
peel and quarter the red onion then peel and crush the garlic.
chuck the onion and garlic into the tray alongside the squash.
bake for 25 minutes.
preheat the grill or BBQ as high as it will go.
skewer the paneer and cherry tomatoes onto the skewers, alternating the pieces.
place the skewers onto a grill pan and put them under the grill, turning regularly until the cheese is charred.
remove the squash from the oven and add to a food processor or a blender along with a good dollop of Greek yoghurt, chopped fresh coriander and lime juice.
blitz the squash to a purée.
serve the skewers with the dip.
scatter over a little more coriander and squeeze lime juice over everything.