Dice the red onion in to a small dice. Rinse the cucumber and finely dice. Rinse and roughly chop the dill, parsley, and garlic. Halve the lemon and zest one half. Soak the skewers in water for 5-10 minutes to avoid them from charring on the grill.

In a large mixing bowl, combine the yogurt, cucumber, garlic, dill, juice of the lemon, and a pinch of salt. Mix together to incorporate. Add a pinch of lemon zest if you desire extra freshness. Freshly ground pepper to taste also works beautifully with this sauce. Cover and reserve in the refrigerator.

Place the lamb, diced onion, chopped parsley (reserving some for garnish), seasoning blend, and a pinch of salt and pepper in a large mixing bowl. Mix together with hands or a spatula to incorporate.

Preheat the grill over medium to high heat, or if using an indoor grill, turn on. Divide the lamb mixture into 4 pieces and mold each piece around a skewer into a long sausage shape. The kebobs don't need to be perfectly formed - unique shapes are part of this dish's rustic charm.

Brush each kofta with a small amount of olive oil. Add the koftas to the grill and cook on each side for 5-6 minutes. If using an indoor grill pan (on the stove), grilling may take an addition 5-6 minutes to ensure doneness. Koftas should be browned, firm, and sizzling hot. When koftas are done cooking heat the naan bread on the grill until warm and crispy.

Place two kofta skewers in the middle of the plate on an angle. Accompany with a piece of naan flatbread and a small dish of Tatziki for dipping. Garnish with remaining parsley, dill, and lemon zest, if desired.