Sauté the finely diced onion in the olive oil until golden. Allow to cool completely.
Combine the next 7 ingredients in a large bowl.
Wet hands slightly and shape 25 mini kebab balls.
Place kebabs on a baking sheet and refrigerate over night.
Make the tahini sauce. Shake tahini container well. Pour the tahini paste into a medium bowl.
Squeeze the lemon half into the bowl and whisk lightly.
Add 2-3 tablespoons of ice cold water at a time and whisk well to combine. Continue until tahini sauce turns a light color, and the consistency is similar to thin yogurt.
Finely chop the parsley and add with the garlic and salt to the tahini sauce. Mix to combine.
Taste and adjust seasoning.
Refrigerate until ready to use.
Grill kebabs on a charcoal grill for 2-3 minutes on each side.
Let kebabs rest for about 10 minutes.
Open pita pockets and spread with Yamba Hummus. Add mini kebabs and drizzle with tahini sauce.