In a bowl, cup or food processor add zest and juice from orange, lemon and lime. Toss in garlic cloves, oregano, 1 tbsp extra virgin olive oil and sea salt. Puree until smooth.
Pour into large bowl or plastic bag with pork. Close, cover and refrigerate for at least 2-3 hours or overnight.
Soak 8 wooden skewers in water for at least 1 hour.
Make salsa: Combine cucumber, pineapple, red onion, lime juice, mint, extra virgin olive oil, a good pinch of sea salt and red chili if using. Set aside until ready to use.
When ready to grill, preheat barbecue to medium-high.
Place 5-8 pieces of meat on each skewer keeping them close together. Grill skewers approximately 3-4 minutes per side turning occasionally, for up to 12 minutes or until meat is done.
Serve immediately with the pineapple and cucumber salsa, and a squeeze of fresh lime on a warm pita.