Paneer tikka with herb chutney

For the marinade, whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, ground coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.Make the chutney by adding the yogurt, lemon zest, lemon juice, coriander, mint, chilli, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop.  Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.Serve hot with naan, cabbage and drizzled with herb chutney.