1.In a large bowl, combine all ingredients; season to taste. Cover; refrigerate for 30 minutes.
2.Thread chicken, chorizo, capsicum and bay leaves, alternately, onto skewers.
3.Cook skewers on a heated oiled grill plate (or grill or barbecue) for about 5 minutes, or until chicken is cooked through and chorizo is browned lightly.
Soak 12 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking.Note