Lamb Souvlaki:

1. Marinate the lamb: Place all lamb ingredients in a large Ziploc bag, seal, and massage to coat evenly. Marinate in the fridge overnight, turning the bag occasionally if possible.
2. Prepare to cook: Remove the lamb from the marinade about an hour before grilling.
3. Cook the lamb: Thread the meat onto skewers and cook over coals, a griddle pan, or a grill pan on the stovetop. If using a griddle pan, lightly brush the skewers with olive oil to prevent sticking.
4. Season and serve: Season the cooked kebabs with salt and spritz with fresh lemon juice.

Pita Bread:

1. Activate the yeast: In a large bowl, combine warm water, yeast, sugar, and ½ cup flour. Let it stand for 15 minutes until foamy.
2. Mix the dough: Add salt, oil, and remaining flour. Mix with a spoon until it starts to come together. Knead on a floured surface for about 8 minutes until smooth, adding a little extra flour if necessary.
3. Rise the dough: Place the dough ball in a clean bowl, cover with cling wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
4. Shape the pita: Divide the dough into 8 even pieces. Roll each piece into a ball, place them on a tray, cover with a tea towel, and let them rest for 15 minutes.
5. Preheat the oven: Preheat the oven to the highest setting (250°C/500°F) and place a pizza stone in the middle. Alternatively, preheat a very thick oven tray or cast-iron skillet.
6. Bake the pita: Once the oven and stone are preheated, roll each dough piece into thin rounds about 20cm (8 inches) in diameter. Place as many as you can on the stone and bake for around 4-5 minutes. They should puff up quickly. Remove the baked pita and continue baking the others. Wrap them in a clean tea towel as they come out of the oven.