Chop the chicken into large chunks. Place in a container to marinade, and rub with olive oil.
In a small dish, mix together the salt, cinnamon, cumin, paprika, ginger and cayenne. Add yogurt, and mix well.
Add yogurt and spice mixture to the chicken, and coat evenly. Put in the fridge to marinate overnight, or for at least 4 hours.
When ready to grill, alternate chunks of chicken with the peppers and onions on skewers.
Grill over high heat for 10-15 minutes, until chicken is well done.
Squeeze lemon juice over cooked skewers, and sprinkle with chopped parsley.