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1. Combine the minced lamb shoulder, minced beef, and finely chopped kuyruk yağı in a large bowl. Add the red pepper, black pepper, and salt. Work the mixture by hand for a minimum of 15 minutes — kneading continuously until the mass is cohesive, slightly tacky, and holds its shape when pressed into a ridge. The mixture is ready when it no longer tears at the seams as it is stretched.
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2. Divide the Adana mixture into equal portions. Press each portion firmly around a wide flat skewer, shaping it into an elongated, even cylinder that contacts the full length of the blade. The flat skewer profile should be visible through the meat — this maximises surface area against the charcoal's radiant heat.
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3. Grill the Adana kebabs over live charcoal, turning to expose each face to direct heat. The fat renders onto the coals and the returning smoke is absorbed by the meat — a pale, even char forms on the exterior while the interior remains just set. The kebab is done when the surface is deeply coloured and releases cleanly from the grate without tearing.
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4. For the çöp şiş: combine the yogurt, onion juice, olive oil, and dried thyme. Add the 1–2 cm lamb cubes and turn to coat thoroughly. Cover and refrigerate overnight — the yogurt's proteases require the full marination period to tenderise the interior of each cube.
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5. Thread the marinated cubes onto thin bamboo skewers. Grill over charcoal, turning frequently. The small cube size is calibrated to cook through before the exterior over-chars — the çöp şiş is ready when each cube is just firm to the press and the surface carries an even, light char.