Wash and pat dry mushrooms. If using big mushrooms halve each =, n need to cut the small ones.
Take green chillies, garlic and ginger and grind to a fine paste. Use mortar pestle. If using fresh mint leaves grind with garlic and ginger.
In a bowl take oil, all the dry spice powders, prepared paste, sweetner, lemon juice and goat cheese.Mix well.
Add cubes veggies to the marinade and mix well. Coat the veggie cubes with the marinade nicely. Use hands for that.
Cover the bowl with cling film or lid and keep in refrigerator for an hour.
Grill the veggies when ready to grill, arrange them on the skewers and grill for 10 minutes on a hot grill.
If using oven for grilling, preheat the oven to 200F and the grill on high for 10 minutes.
Serve hot with the dip or green chutney.
Creamy Avocado and Cilantro Dip
Add all the ingredients in the blender or chopper and blend to a smooth creamy consistency.
Or if you already have green chutney , blend the chutney and avocado in the blender to smooth consistency,
Notes
The original recipe uses mozzarella cheese for marination, I used goat cheese to make it suitable for Pegan diet. Adding Cheese is optional, use as per your preference.
Chaat Masala can be used in place of cumin powder and raw mango powder.
Use any other seasoning or mixed herbs incase you don't have the Indian spices like Chaat Masala or Raw Mango Powder.
the veggies can be pan grilled also. Add the marinated veggies to an iron skillet or grill pan and grill from both side, till done.
Skip mushrooms from the recipe if you are allergic to these.