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In a medium mixing bowl, whisk together oil, orange juice, garlic, salt, pepper and chile flakes.
Add swordfish and toss well to coat; cover and refrigerate for 1 hour.
Prepare a grill for medium-high heat cooking.
Thread marinated swordfish, squash and tomatoes onto skewers to form kabobs. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Discard excess marinade.
Grill kabobs over direct heat, turning once, until lightly charred and cooked through, about 8 minutes.