This is the recipe I use:
Take 12 boneless pork chops (serves 4 with leftovers), remove all fat and cube the meat
Combine 1/4c olive oil, 1/4c red wine, 1Tbsp red wine vinegar, 2Tbsp lemon juice, 1Tbsp Tarragon, 1Tbsp oregano, 4-6 cloves of garlic, 1 bay leaf crumbled into tiny pieces, salt and pepper.
Place the pork in the marinade and let sit in the fridge overnight.
Place the meat on skewers and prepare a charcoal grill until the heat is ready.
Grill the skewers over direct heat to brown the meat, then move the skewers onto indirect heat and cover the grill. Allow to cook for 20 minutes, turning once.
When I serve souvlaki, I serve it on heavy Mediterranean bread (think gyro sandwiches) with a relish of tomatoes and onions in balsamic vinegar, local feta cheese, and tzatziki sauce (either homemade or store-bought depending on time). It is a favorite dish for kids and adults!