Clove bud cloves in a mortar. Rinse berries, remove from twigs, chop with a blender. Add lemon juice, sugar, cinnamon and cloves. Mix.
Cut the chicken fillet into strips 2-3 cm wide and lightly beat off. Pour meat with marinade, mix gently, put in a cool place for 15-20 minutes.
Wash and dry the spinach with a napkin.
Remove the meat from the marinade and carefully shake off the currants. On the edge of each strip, put a sheet of spinach and twist the roll. String 3 rolls per skewer and fry on a grill pan on all sides until tender 10-15 minutes. Take care not to pickle the marinade. Serve chicken skewers with green salad.