In a large bowl, toss together pork,1 cup oil, vinegar, half of the mint, half of the parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight.
Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside.
In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.
Thread four or five pork cubes onto each skewer.
Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
Place skewers on rolls; drizzle with sauce and serve with lemon wedges.