In a medium bowl, add chicken, onions, and dressing. Toss together, cover, and refrigerate 1 hour or overnight.
Remove chicken from refrigerator and toss in cilantro. Using prepared wood skewers, thread cherry tomato, 5-6 pieces of chicken, and one cherry tomato on to each wood skewer until all ingredients are used.
Heat grill to medium heat. Grill kabobs 12-15 minutes or until chicken is done, turning skewers every few minutes to cook evenly.
Transfer Joojeh Kabobs to a plate and serve with basmati rice and salad.
To keep the skewers from burning, soak the in water for up to an hour before using.
Recipe by Ameneh Gounili for www.culinarybutterfly.com