Prepare lamb: Sprinkle lamb with salt. In a bowl, whisk together olive oil and seasoning blend. Add lamb and toss to coat. Chill, covered, at least 4 hours or overnight.
Make tahini sauce: In a bowl, whisk together tahini with 6 tbsp. water, the lemon juice, garlic, and salt. Chill until used (up until next day).
About 30 minutes before cooking, soak six 10-in. bamboo skewers in water and let meat and tahini sauce stand at room temperature. Heat a grill to medium-high (350° to 450°), or set a grill pan on the stove over medium-high heat.
Thread lamb onto skewers. Grill (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.
Sprinkle skewers with parsley and serve with tahini sauce, lavash bread, onion, and tomatoes.
* If boned lamb shoulder isn’t available, buy 3 lbs. bone-in shoulder chops. Buy the seasoning blend at oaktownspiceshop.com, or combine equal parts ground cumin, garlic powder, flake salt, urfa biber chile flakes, black pepper, dill weed, and sumac.