Soak bay leaves in hot water for 10 minutes, and drain.

Thread skewers alternately with a piece of swordfish, bay leaves and lemon wedges. Set skewers onto plate or sheet pan, drizzle generously with olive oil. Sprinkle with salt, pepper, oregano and red pepper flakes. Turn to coat, set in refrigerator for 1 hour.

Grill skewers over hot coals turning at least once until swordfish is cooked through and lemons are slightly charred, about 4-6 minutes.