Peel onion and garlic. Chop chili, onion and garlic finely. Blend chili, garlic, onion, lemon juice, ginger, cumin, cucuma, coriander, oil and a dash of nutmeg. Fold in yoghurt.
Cut chicken filets into 2-3cm pieces, mix with the marinade and place on a cool place for about 2 hours. Cut spring onion into 3 cm pieces. Thread the chicken and the spring onions onto a skewer and spice with salt.
Grill the skewer or fry them in a pan.