Combine ground lamb and ground beef in a bowl. (You can also add the optional lamb fat)
Add salt, paprika, red pepper flakes, and minced red pepper into the meat mixture. Knead everything for 5 minutes. Cover the lid and let it sit in the fridge for at least an hour.
Take the bowl out from the fridge and divide the mixture into 10-12 equal balls. Wet your hands with water and form each meatball into a flat kebab around steel Adana Kebap skewers or bamboo skewers.
Preheat oven to 220 C (400 F) and place Adana Kebap skewers on the middle rack. Cook for 20 to 25 minutes.
Serve Adana Kebap with rice or bulgur, sliced onions with sumac seasoning, and pita bread, lavash, naan bread or tortilla bread.