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Israeli Fish Kebabs with Yellow Tahini Yogurt Sauce

Packed with fresh herbs, these fish kebabs are bursting with flavor. 

KEBABS
2.2 pounds (1 kg) fish filet, finely chopped (tilapia, sea bass, mullet, red drum)
2 shallots or 1 small red onion, finely chopped
1/2 bunch parsley leaves, finely chopped
1/2 bunch mint leaves, finely chopped
1/2 bunch cilantro leaves, finely chopped
Lemon zest
2 cloves garlic, minced
6 tablespoons olive oil
Salt and pepper
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SAUCE
2 tablespoons oil
1/2 tablespoon ground tumeric
1/2 cup tahini paste
1 cup thick goat's milk yogurt or buttermilk (preferably drinking yogurt)
Juice of 1/2 lemon, or more to taste
1 clove garlic, minced
Salt