In a large mixing bowl combine the beef, pork and lamb; mix the meat with your hands until well incorporated.
Add onion, garlic, parsley, paprika, cayenne pepper, red pepper flakes, salt, black pepper, and baking soda; stir in water and, using your hands, mix it all until combined.
Refrigerate for 1 to 4 hours. When ready, pull out the meat from the fridge and roll the ground meat mixture into the shape of sausages, about 6-inches long and 1-1/2 -inch in diameter. Each should weigh about 1.5 to 1.7 ounces.
Preheat grill to medium-high.
Grill kebapi for about 10 to 12 minutes, turning them to brown and cook all around. Cooking time will depend on the thickness of the kebapi. They are done when internal temperature registers at 165˚F.
Remove kebapi from grill and pierce the wooden skewers through the kebapi. (This is optional, you can also just serve them as-is on a serving platter.)
Transfer kebapi to a platter.
Combine a tablespoon of paprika with a tablespoon of red pepper flakes in a small plate.
Serve kebapi with the paprika mixture and a side of chopped onions. Alternatively, serve the kebapi with the yogurt sauce.