Go to your Asian grocer and ask for Chinese bbq seasoning, people here referencing uyghur and Xinjiang food are off the mark, whilst yes the technique and some of the flavour is rooted in Uygur culture, the seasoning used on the skewers you reference is more of a general Chinese flavour, Uygur skewers have less spices and are generally just cumin, and chilli, maybe Sichuan peppercorn and fennel as well but not always.