How to Make It
Light a grill. In a medium bowl, mix the oil with the herbes de Provence and 1/2 teaspoon each of salt and pepper. Add the swordfish cubes and toss to coat. Thread one sixth of the swordfish cubes and 1 slice of pancetta onto each of 6 skewers (or soaked rosemary sprigs), wrapping the pancetta around the fish as you go.
Grill the spiedini over high heat, turning occasionally, until the swordfish is cooked through and lightly charred, 8 to 9 minutes. Transfer to plates and serve.