In a food processor, combine hariyali marinade ingredients together.
Coat mushrooms, red onion, zucchini, red pepper and eggs with marinade and store in refrigerator for 20 minutes.
Thread marinated vegetables and egg on soaked bamboo skewers.
Preheat BBQ to medium-high. Grill the kebabs, turning until the egg and vegetables have grill marks, about 3-4 minutes. Serve on a bed of basmati rice for a complete meal.
You can cook the egg kebabs in a non-stick skillet over the stovetop, indoor grill or bake in oven.