Mix all the spices

In a bowl add the olive oil, lemon, onion, garlic, yogurt and the spices. Add the tomatoes and lemon zest. Mix well and set aside.

Remove the skin from the chicken, peel it and fillet into thin pieces. Use the breast, the wings and the thighs.

Place the meat in the bowl with the marinade and mix well.

Fill the bucket with the meat by placing a large piece down on the bottom and continuing with the rest until it is full.

Put the skin in the bowl with the marinade and mix well. I place it in a glass jar and close the lid.

Close the bucket well and place it together with the jar with the skin in the refrigerator. Leave them overnight.

The next day take out the skin and tie with a string all the openings except the big one.

Turn on the oven at 160 degrees Celsius with the fan on.

Cover with the skin the bucket from which you have removed the lid and pass through the center a stick / skewer.

Turn the bucket upside down to remove the gyros and wrap it with the skin which you can fasten with coctail sticks. Cut the excess from the sticks, turn it upside down and place it on a plate.

Place the plate with the gyros on a grill with a pan underneath and tie it with twine which I fasten on the stick and on the grill.

Put water in the pan and bake for 1 hour.

Take it out of the oven, remove the skin and place it again at 200 degrees with the fan on.

When the outside is cooked, I take it out of the oven, cut the outer layer which you can  keep in a pot with the lid closed so that it does not cool down and place the rest of the gyros again in the oven until the rest is cooked.