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Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.
Place the pieces of pork in a bowl and pour that marinade over them. Toss to coat really well, cover and place in the refrigerator to marinate overnight.*
Place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.
When ready to eat, preheat your outdoor grill to medium-high heat.
Thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.
Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.
Serve immediately, preferably with tzatziki sauce.