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