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["Marinate pork: Whisk together 3/4 cup oil, 2 tsp. each salt and dried oregano, the lemon zest and garlic, 2 tbsp. lemon juice, the onion powder, and parsley in a wide medium bowl. ""Lemon, dried oregano, and olive oil--that's the holy trinity of Greek cooking,"" Bililies says. ""Dried oregano is spicier than fresh."" Add red onion and pork and turn to coat thoroughly. Marinate at least 1 hour (chill if longer than 1 hour) and up to 24 hours.", "Grill souvlaki: If using a charcoal grill, light a chimney of briquets. When just covered with ash, scatter evenly over firegrate. If using gas, heat grill to medium-high (450u00b0).", "While grill heats, whisk together remaining 3 tbsp. oil, 1 tbsp. lemon juice, and 1/2 tsp. each salt and dried oregano to make a vinaigrette. Set aside. Thread 5 or 6 pork cubes onto each skewer, adding an onion piece between them, and adding a bay leaf, if using, after every 2 pork cubes. ""I'll put some of the fattier pieces on the end for an extra-delicious first bite,"" says Cervone. Discard marinade. Cut 6 pieces of parchment or waxed paper (each about 12 in. square) for wrapping sandwiches and set aside.", "Grill pita, following step 6 of recipe, and cover with a kitchen towel to keep warm.", "Grill skewers (covered on gas), turning to brown all sides, until done the way you like (for medium*, that means about 8 minutes total on charcoal, and 10 minutes if using gas). Move hot souvlaki to a platter and drizzle with lemon-oregano vinaigrette ""to brighten it up and round out the flavor,"" says Cervone. Warm up pita if they've gotten cold, advises Bililies. ""They're more flexible when they're warm.""
