Halve chickens and remove backbone. Cut each half into 6 pieces of fairly even dimension ? halve breats pieces and thighs, chop off bony end of leg, leave wing intact. Combine lemon juice, grated onion, salt and pepper in a glass or ceramic dish and add chicken pieces, turning in marinade to coat. Leave to marinate for 3-4 hours in refrigerator, turning pieces occasionally. Thread pieces onto 6 long flat skewers with thicker pieces in centre of skewers, and placing them close together. Combine melted ghee or butter with paprika and brush over chicken. Cook over glowing charcoal or in grill unit under high heat reducing to medium. Baste frequently with ghee mixture during cooking and turn often. Cook for 12-15 minutes, concentrating heat on centre pieces towards end of cooking. When cooked, remove chicken from skewers if desired.

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