Soak 6 wide wooden skewers in water. Let them sit for 30 minutes.

In a mixing bowl, combine ground lamb, red pepper flakes, paprika and salt together. Use your hand and mix until everything is well combined and you have a sticky mixture. 

Divide the meat into 4-6 portions, depending on the length of the skewers you use.

Wet your hands and roll each piece into a ball and then mold each around a skewer forming a flattened kebab. 

Heat a cast iron skillet (or a grill). Brush it with a little oil or use cooking spray. Cook the kebabs, flipping them up every few minutes. They will be cooked within 8-10 minutes. Don’t overload the skillet if it is not large enough. 

While you are cooking the kebabs, in another hot skillet, cook tomatoes and peppers halved or whole. Don’t let them fully cook. Just getting some chars on them would be enough.

Serve the kebabs with cooked tomatoes, peppers and fresh parsley.