1/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick) — trimmed
12 short — thick wooden skewers, soaked in water for at least 30
minutes
12 thin slices pancetta (about 3 ounces) — unrolled so that you
have a strip
6 lemon wedges

Whisk the oil, herbes de Provence, salt, and pepper in a large bowl
to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in
the oil mixture to coat. Thread the swordfish cubes onto wooden
skewers, 3 per skewer. Wrap a slice of pancetta around and between
the swordfish cubes on each skewer. Arrange the swordfish skewers on
a small baking sheet and brush with the remaining oil mixture. Cover
and refrigerate at least 1 hour and up to 1 day, turning occasionally
in the oil mixture.
Prepare the barbecue for medium-high heat or preheat a grill pan over
medium-high heat. Grill the swordfish skewers until the swordfish is
just opaque in the center and the pancetta is crisp, turning often,
about 10 minutes.

Transfer the skewers to plates and serve with lemon wedges.