I recently saw a very clever technique for oven kababs, where the mixture was flattened on a sheet pan, then divided lengthwise and slightly separated into long, rectangular portions, so that when baked, you were left with long kababs like you would form around a skewer.
Not rocket science, but very useful.
(Of course the flat skewers I bought specially for Adana kabab live in CA along with the grill 
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Koobideh / Kefta in the video I came across (I like that he separates them before baking, so there can be browning all around):
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Chicken Adana (I’d still use the other guy’s method of separating):
