1. Combine oil chicken stock orange juice lemon juice garlic salt rosemary and pepper. Pour over lamb tomatoes mushrooms and onions.
2. Marinate in fridge for several hours or overnight.
3. Assemble separate skewers of lamb onions mushrooms and tomatoes. Grill 3 inches from heat for 15 minutes turning every 5 minutes. Remember lamb and onions take longer to cook than mushrooms and tomatoes.
4. Serve with rice and salad (just add in the extra cals).