Combine all marinade ingredients. Trim off excess fat from pork and cut meat into 1 1/2-inch cubes. Add to marinade and mix well. Cover and refrigerate 10 to 12 hours or overnight, stirring several times. When ready to cook, string meat on skewers and broil over slow burning charcoal fire, turning to brown on all sides. Baste often while cooking with marinade. Cooking time depends upon heat of fire. (Pork should be well done but not dried out.) Serve hot in pita bread.