How many kabobs for 20 people

But maybe not, there are about apartments rented at our complex with normally more than 1 resident per apt and some as much as 6.

So if half the residents came I guess it would be about plus staff and scragglers from the complex next door. He normally over estimates so we will have enough and like I said before food never gets wasted here.

Also budget isn't that big of a deal here. I can't believe how much they spend at the other complexes. I think sometimes my dh sees it as a competition for who can spend the least.

I will be definitely buying skinned and deboned chicken. Eighty pounds seems like a whole lot. Maybe I was skrimping on the meat but I made 20 kabobs with less than two lbs of meat.

So 40 lbs would make chicken kabobs plus veggie and maybe beef kabobs. I don't know, all of this hinges on how many people show and its almost impossible to get a count with less than a 50 person plus or minus count. Oh well somehow it will work out, hopefully.

Not to be rude again, but 2 lbs of meat for 20 people is not a meal, but an appetizer. If they aren't used to dealign with food, skewering meat, cooking it properly and taking it off skewers will be more of a chore than it would be for food service workers.

I think you are just trying to let me know that I have a lot of work in store for me. I was thinking that 2 lbs of meat would make 20 skewers and feed ten people. I know that is stretching it but I was trying to see about minimums.

The minimums come well within what my husband wanted to spend so he will get extra where he thinks it is needed.

I will be cutting and prepping everything the evening before so if I see that I am short with something we can just go get more.

I have figured the chix kabobs will have 3 pieces of meat, 4 onion, 2 g. I plan on making at least skewers of chix kabobs so that would mean pieces of meat, onion, g. I will also have about beef skewers and 50 veggie skewers. All of the skewers will be on the smaller side. This cookout is open to all residents on a first come first serve basis.

I haven't done anything like this before so I know there will be issues. Hopefully not too many though. I will have a couple people helping me with assembly and we will start a few hours before the cookout.

If each kabob takes a minute to assemble then it would take about 3 hrs for 3 ppl to do. I am also pretty confident with the people I have helping me.

If you all see anything really off with my figures please let me know. Thanks again for the help. Unless the chickens in your area are WAY bigger than in my area, 30 pieces from one breast will be no bigger than your thumbnail.

Assume a breast is 8oz that's about the size of the ones I get at Sams. I feed people almost every weekend. I'm pretty confident on my numbers on this.

Sounds like your husband is doing what a lot of brides try to do If there is an unofficial contest on who saves the most money, then tell him to buy cheaper napkins and use the powdered lemonade that you can get at GFS, or off-brand colas. But don't skimp on the main course. Home Recipes. Experience the world of cake decorating like never before with Cake Central Magazine! Calling All Caterers MommyEdzards Posted 29 May , pm. I just read the bottom of your post that you did try that!

Lenette Posted 29 May , pm. I don't know but PM indydebi. Quote: Originally Posted by anorris3 Thanks so much for the help. Quote: Originally Posted by anorris Quote: Originally Posted by anorris3 Eighty pounds seems like a whole lot. I believe I can get about 30 small pieces of meat per chix breast About CakeCentral. Had the meat marinating for about 6 hours, the vegies only about 3, but made the terrible mistake of putting the fresh pineapple in with the meat.

There was some sort of a reaction, and it must have started 'cooking' the meat while it marinated It was mushy and mealy, changed the texture entirely. The pineapple and vegies, however, were delicious, and gone in a flash. Luckily we had hotdogs and hamburgers to have with them Operator error on this one, will definitely try this again, with no pineapple in the bag while marinating!!

Do try it! Read More. Most helpful critical review dbishop. Rating: 3 stars. This was not bad but I would rather use soy in place of Teriyake sauce. Reviews: Most Helpful. Rating: 5 stars. I've experimented with several kabob recipes, and this turned out to be the very best.

The combination of honey and teriyaki sauce worked well. I marinated it for 8 hours, and that was sufficient you don't need the full 24 hours to get the flavor. One suggestion is to not to place meat and vegetables on the same skewer; although it looks pretty, they have different cooking times. Great marinade! It's so simple and tastes so good! I cut the recipe in half and used it for a little over a pound of sirloin. I used minced garlic instead of garlic powder and added a little olive oil.

I poked the meat with a fork and put it into a ziploc bag and let it marinate overnight. I never marinate meat together with veggies and always grill them separately as they cook at different rates. Overall, very tasty. I had to make something for a camping trip for 8 people I marinated the ingredients in a plastic bag the night before we left and speared them at the camp site.

They were amazing. I modified it a little bit and used only onion pepper chicken pineapple and spices and REAL ginger. People were screaming for more. This recipe was a huge hit at our 4th of July cookout!! The flavor turned out delicious!! Next time I'll marinate the veggies separately and not as long as the meat. Most of the work of making kabobs can be completed the day before your party: cutting meat, vegetables and fruit; marinating meats and veggies; and soaking skewers, if you're using wooden varieties.

The most demanding prep-step is cutting; items to be grilled should be close to the same size, so they require the same time to cook. Vegetables such as zucchini, peppers, onions and mushrooms need to be similar sizes as well. Do all your cutting the day before your party, and marinate in covered plastic containers or cover tightly with plastic wrap and refrigerate. Some recipes suggest marinating kabob items as much as two days before the party, while others are more flexible on time.

Marinating adds flavor more than tenderness; New York Times food columnist Mark Bittman points out that marinating is effective in as little as 15 minutes. Marinate items well ahead of time, however, if it makes preparation easier for you. Soaking bamboo skewers for at least 30 minutes before using is an easy advance step. Once skewers are soaked, you can thread items on them and wrap the ready-made kabobs in plastic wrap for refrigeration.

Metal skewers need no soaking and can also be threaded far ahead of cooking time. One way to simplify threading and cooking is to use two skewers instead of one. Meat and vegetables secured with two skewers cannot roll or rotate easily on the grill. All kabob items turn at the same time, making cooking even. While cooking time on the grill for kabobs is fairly brief, running generally from 8 to 15 minutes depending on the recipe, it does demand your full attention.

Although nothing duplicates the sizzle of food right off the grill, two cooking strategies can keep you from abandoning guests entirely.