Combine the ground lamb, grated onion, minced garlic, cumin, coriander, red pepper flakes, salt, and pepper in a large bowl.
Use your hands to knead the mixture until it’s well combined and slightly sticky.
Gradually add the warm water, kneading until the mixture becomes cohesive but not too wet.
Divide the mixture into equal portions into long, flat cylinders.
Thread each cylinder onto a flat metal skewer.
Grill the kebabs over high heat for 8-10 minutes per side, or until cooked through and slightly charred.
Serve immediately
