Soak the 6 wooden skewers in cold water for at least 30 minutes.

Juice the lemon and orange, then crush 3 garlic cloves for the marinade.

Combine 3 garlic cloves, 30 mL lemon juice, 30 mL orange juice, vinegar, 1 tablespoon tahini, olive oil, shawarma spice blend, sumac, salt, and black pepper.

Coat the lamb leg fillets thoroughly with the marinade, then cover the bowl.

Refrigerate the marinated lamb for at least 240 min and up to 2880 min.

Thread the marinated lamb leg fillets onto the soaked wooden skewers, then arrange them in the baking dish.

Cover the baking dish with aluminum foil, then bake at 180°C for 90 min.

Remove the aluminum foil, then bake the skewers uncovered for 15 min until browned and cooked through.

Crush the remaining garlic clove, then whisk it with 4 tablespoons tahini, 30 mL lemon juice, and 30 mL orange juice.

Whisk cold water into the tarator sauce until pourable, then season it with salt.

Rest the cooked lamb skewers for 5 min, then serve with the tarator sauce.