Place both dark and white chicken cutlets in a large bowl and add olive

oil, lemon juice, seasonings, and sliced onions. Mix thoroughly and allow to marinate for at least one hour.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Drizzle a little olive oil in a two-pound (910-gram) loaf pan. Begin layering the marinated chicken and onions, packing each layer firmly. Reserve some dark chicken cutlets and onions for the top layer. Sprinkle smoked paprika over the top.

Place the loaf pan inside a 9×13-inch (23×33-centimeter) baking dish. Cover the loaf pan neatly with Gefen Parchment Paper, tucking it slightly into the pan, then cover the entire 9×13-inch (23×33-centimeter) pan with foil. Bake for 50 minutes. Remove the foil and parchment and

continue baking uncovered for an additional 10 minutes. Switch the oven to broil and broil for five minutes, or until the top is golden and slightly crispy.

Remove loaf pan from the oven and let it rest for at least 15 minutes, allowing the chicken to cool slightly and hold its loaf shape. Carefully transfer onto a serving platter or cutting board. Slice

into thin strips, like traditional shawarma.

Serve with pita, Israeli salad, fries, chummus, and techinah.