How to recreate this Uzbek Shashlik I had

Two years ago I had this lamb shashlik in Samarkand, Uzbekistan. It didn’t appear very seasoned at all, my instinct is it just had salt or was marinated in onion juice and then salted. But then I think about if I did that with lamb that I get in the UK, and something just doesn’t seem right. I feel it would be missing something, is the lamb in the UK just different, more subtle maybe? Which cut of meat is in the pic? Any advice would be appreciated. Link to picture of it submitted by /u/Additional_Ad7272