If using bamboo skewers, soak them in water for at least 30 minutes.
In a medium bowl combine the marinade ingredients. Put the swordfish steaks in the bowl, cover and marinate at room temperature for 15 to 30 minutes while the grill preheats.
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Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
Brush the cooking grates clean. Grill the kebabs over direct medium heat, with the lid closed, until the swordfish is opaque in the centre but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.
Brush the cooking grates clean. Grill the kebabs over medium heat, with the lid closed, until the swordfish is opaque in the centre but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.
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