Prepare the vegetables by removing the seeds from the red bell pepper and cutting it into very fine pieces, either by hand or using a food processor.

Grate the onion finely, then place both the onion and red pepper into a clean kitchen towel or cheesecloth and squeeze vigorously to remove as much excess liquid as possible.

In a large mixing bowl, combine the ground lamb, the drained pepper and onion mixture, minced garlic, paprika, red pepper flakes, salt, and black pepper.

Knead the meat mixture thoroughly with your hands for at least 5 to 10 minutes until the fat emulsifies and the mixture becomes very sticky and tacky to the touch.

Cover the bowl and refrigerate the meat mixture for at least 30 minutes to allow the fats to solidify, which helps the kebabs hold their shape on the grill.

Preheat your grill to high heat (around 450°F or 230°C) and lightly oil the grates to prevent sticking.

Divide the meat into 4 equal portions; keeping your hands damp with cold water, mold each portion onto a wide flat skewer, flattening it out into a long, ripple-textured log.

Place the skewers on the hot grill and cook for about 10 to 12 minutes, turning them every 2 minutes, until the meat is charred on the outside and cooked through.

Remove the kebabs from the heat and let them rest for 2 minutes on top of a piece of flatbread to soak up the juices before serving.