Cut up the chicken tenders into small pieces. I cut my tenders into about 3-4 pieces.
In a 1 quart glass dish, combine the cut up chicken tenders and all of the rest of the ingredients except for the potatoes. Gently combine everything, cover the bowl, and place in the fridge. Allow the tenders to sit in the marinade for 7-8 hours or overnight.
Soak the kabob sticks in water for 4 hours.
Preheat a gas grill to 350°F. To assemble the kabobs, begin skewering the chicken pieces onto the kabobs. I like to do about 4-5 chicken pieces per kabob stick.
Grill the kabobs on a grill over medium to low heat. Grill for 5 minutes, flip the kabobs, and then grill for 5-7 more minutes. The internal temperature of the thickest chicken piece should be 165°F.