Combine olive oil, lemon juice, red wine, minced garlic, bay leaves, salt, pepper, and oregano for the marinade.

Cut lamb into 1/2" thick, 1" wide, 3" long strips.

Pour marinade over lamb, chill overnight, turning occasionally.

Combine tomatoes, onions, feta cheese, olive oil, red wine vinegar, crushed garlic, dill, oregano, salt, and pepper for the veggies.

Chill veggie mixture overnight.

Skewer marinated lamb strips (8 slices per stick).

If using wooden skewers, soak them in water for an hour before using.

Prepare grill and add wood chips.

Grill lamb skewers until brown around the edges but slightly pink in the center, brushing frequently with marinade.

Drain the yogurt in cheese cloth for an hour or so.

Peel, seed, and grate the cucumber.

Squeeze excess juice from the grated cucumber.

Mix yogurt, cucumber, minced garlic, olive oil, salt, mint, and lemon juice in a bowl.

Chill the tzatziki sauce for a few hours or overnight.

Warm pita flat bread.

Mix olive oil with paprika.

Brush each pita bread with the paprika-infused oil on both sides.

Place on a hot griddle and warm thoroughly, about a minute on each side.

Serve warm pita with grilled lamb skewers, marinated veggies, feta, and tzatziki sauce.