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.