Middle eastern shish kabobs?

I live in an area where middle eastern / Mediterranean restaurant are on almost every corner, and most of them have very similar menus and recipes. I've been trying to make kebobs (chicken, specifically) as they do, but can't get it quite right. My favorite place drowns theirs in a white marinade (yogurt?), yet the result is orange-colored juices. Black pepper and allspice are the only other 2 ingredients I think I've identified, but perhaps needless to say mine don't come out nearly as flavourful. Particularly lacking is the char/grill flavour and juicyness.



Any idea how these are made? ThanksMiddle eastern shish kabobs?
Xtrent, Got this from the Arabic news. Try it. Let me know.

Ingredients:



2 pounds Tender lamb (best from the leg)



1/2 c. olive oil



6 cloves garlic, crushed



1 teaspoon of mixed spices



1/4 teaspoon black pepper



1 teaspoon of salt



6 small onions, peeled and cut into quarters



2 green peppers, cut into 1 inch pieces



Instructions:



Cut the lamb into 1 inch cubes. In a medium bowl combine the meat, olive oil, garlic, spices, salt and pepper. Refrigerate 3-4 hours. Remove from refrigerator . 1 hour prior to cooking. On skewers thread alternately meat, green pepper and onion. Cook on hot grill or under the hot broiler. Bast occasionally with the remaining garlic mixture.



Best way to eat: Serve wrapped in fresh pita bread . Some serve it with tahini sauce.Middle eastern shish kabobs?
Tzaziki (yogurt) is not a marinade, it's not like you soak the meat in it, it should be served on the side.



http://mideastfood.about.com/od/kebabs/a鈥?/a>



Here are a couple of recipes using different meats.