Lay out your kebabs on a cutting board and season lightly with salt, pepper, italian seasoning and red pepper flakes.
Fire up your gas grill and let temperature get to 350-400 degrees.
Toss all swordfish kabobs in a container / bowl, add 4-5 tablespoons of tartar sauce, add 2-3 tablespoons of minced garlic, 2 tablespoons of lemon juice and add more seasoning to your liking. Mix well, but be gentle with kebabs to not break them apart.
Once grill is nice and hot, carefully place each kebab directly on grill keeping heat on high. Cook for 5-6 minutes or until you see a nice grill mark appear on each kabob depending on your grill heat. It is important to grill each side well. If you don't see the grill marks after 5 minutes then your heat is not high enough and it would be recommended to increase your heat.
Flip over each kebab to char the other side for another 5-6 minutes or until internal temperature reads 145 degrees (see note below).
Turn grill off and let kabobs rest for 2-3 minutes on grill and then remove each kebab and serve. Enjoy!
INTERNAL TEMPERATURE NOTE: According to the Food Safety and Inspection Service, you must cook fish to a minimum internal temperature of 145 degrees Fahrenheit to kill potentially harmful bacteria. A food thermometer allows you to test the internal temperature of the swordfish fillets before removing them from the heat.
FUN FACT: The scientific name for swordfish is Xiphias gladius.