In a small bowl, whisk together the tahini, lemon juice, vinegar, and ½ tsp each India spice and kosher salt. Drizzle in the water, 1-2 tablespoons at a time, until dressing reaches desired thick but pourable consistency. Set aside. \nFinely chop about ½ cup of fresh mint and parsley leaves (reserving the rest for garnish). Add to a large mixing bowl along with the lamb, onion, garlic, remaining 1 Tbsp India spice and 1 tsp kosher salt. Mix together until well combined.\nForm your sausage into satays: Using a large spoon or ice-cream scooper, scoop the lamb mixture into large meatballs, slightly larger than the size of a golf ball. Take your skewers and wrap one ball of meat around the top half of each skewer, pressing the meat firmly into the skewers. Leave the bottom half exposed so you can flip your satays. \nGoat Note: If you don’t want to serve the sausage as satays you can always form them into patties, or cook them as meatballs in a pan. \nHeat a grill or grill-pan to high heat. Place satays on the grill. If possible, place the ends of your skewers off the edge of the grill or over an unheated portion of your grill to prevent them from burning.\nGrill satays, flipping every few minutes, until well charred on all sides, about 8-10 minutes total. If your meat is getting too dark before it’s cooked through, reduce the heat or place over indirect heat and continue grilling until cooked through. Remove to a plate or cutting board to rest. \nWhile your satays rest, place pita on the grill. Grill until warmed through and lightly charred on each side, about 2-3 minutes per side. \nDrizzle satays with India-spiced tahini vinaigrette and top with torn leaves of mint and parsley. Serve alongside warm pita bread, with any extra sauce for dipping.