In a medium mixing bowl combine mustard, balsamic vinegar, lemon juice, garlic and paprika, still to combine. Toss in chicken tenders until well coated.
Place in Ziploc bag and let the chicken marinate for at least 30 minutes.
Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer.
Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat.
Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F).
If not done, continue to cook 8-10 minutes.
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.