Slice paneer into cubes and set aside in a bowl. Chop red and yellow peppers into squares as well as some slices of quartered red onion and set aside in another bowl.
Cover veggies with the paprika, sumac, black pepper, honey, olive oil and salt. Mix about and leave to marinade for as long as you’d like.
Cover paneer in olive oil, sumac, paprika, black pepper and salt. Shake around to get everything covered then fry in the sunflower oil for around 3-5 minutes until everything is clearly crisped up and colourful.
Place the crispy cooked paneer cubes on a paper towel to get rid of any excess oil. Get your fingers a bit messy by skewering everything in whatever order you like and then place skewers under a grill, turning regularly, for around 5 minutes to get the veggies cooked.
Whip up a quick dip with the Greek yoghurt, mint sauce, lemon juice and a sprinkle of salt.
Remove your skewers and serve up!
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