Make a marinade by mixing the cinnamon, allspice, white pepper, ground cumin, salt and sugar with the lemon juice and Greek yoghurt. Add the chicken leg and marinate for about 8 hours.

Cover the baking tray with parchment paper with the peeled shallots and garlic. Top with slices of bacon and add a layer of marinated chicken legs. Repeat the process and place another layer of bacon on top. Place another baking tray on top weighed down with a heavy incombustible object. Transfer the weighted baking tray into the oven and bake at 180°C for about 90 minutes. Collect the liquid which forms during baking in a cup. Before the end of baking, press the top baking tray downwards to press out the excess liquid and to ensure that the bacon and chicken stick together. Drain the excess liquid and bake for an additional 5 minutes to ensure that the bacon is crisp.

While the meat is baking, prepare the bread dough. Crumble yeast into a cup, add a little lukewarm water, a tablespoon of flour, and sugar. When the yeast rises, add it to the other ingredients for the bread and form a dough. Knead the dough. Cover the dough with the cling film and let it prove until it doubles in size. Divide the dough into about 100 g pieces and roll each one into a round shape about half a centimetre thick. Bake on a baking tray lined with parchment paper in the oven at 200°C for about 4 minutes on one side. When they rise, flip them over and bake for an additional 2 minutes.

Transfer the roasted chicken legs into a warmed container, and use the juice stored during baking to prepare a sauce with the shallots and garlic. If there is a lot of liquid, cook it for a bit to thicken, then mix the sauce with the shallots and garlic.

Prepare the Gyros sandwich by finely chopping up the chicken, placing it on the cut bread and pouring over the sauce.

Recipe is from PP cook book Smells like home, contributed by Brigita Majcen Peklar, Slovenia.