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Making Kabobs for a Large Group

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Serving kabobs to a large group is a good idea. You will need to estimate ingredients, guest preferences for meats, seafood, and/or vegetables. One final consideration is who will prepare them. This is a guide about making kabob for a large group.


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By 0 found this helpful
August 6, 2017

I'm trying to get food for my wedding. We are serving kabobs and I need to know how much of everything we need to buy for 55 people. We want green peppers, onions, squash or zucchini, mushrooms, shrimp, chicken breasts, and steak. But I'm having trouble figuring out how much to get of everything.


August 6, 20170 found this helpful
Best Answer

I would prepare the kabobs for 60 people. This way, if a person wants a few extra kabobs you won't run short. You will need to purchase and prepare your ingredients as follows:

6 large green peppers, cut into 1 1/2 cubes
6 medium sized onions, cut into wedges
12 small squash or zucchini, cut into 1 inch slices
144 large fresh mushrooms
5 pounds of medium sized shrimp - cleaned
5 pounds of chicken breasts, cut into 1 1/4 inch squares
5 pounds of steak, cut into 1 1/4 inch squares

You will alternately thread the meat and vegetables.

You can decide on what type of sauce you want to use for your kabobs. There are a variety of sauces that are excellent on kabobs.

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August 7, 20170 found this helpful
Best Answer

Sounds like you have the amount of ingredients you will need and maybe a little extra but I wonder if you have made these in the past and/or experimented with how your quests will "deal' with your kabobs?


You are probably all prepared for the big day but I would like to make a few comments just in case you might have overlooked something.
Will guests be preparing their own or will these be made up ahead of time and made ready for quests to pick up (from a buffet?)? If made ahead do all guests like/eat all of these ingredients? Onions? No pineapple? No allergies to seafood? Will these be cooked on an outdoor grill or in the oven?

What else will you be serving? Reason I ask - will eating utensils be provided so guests can remove hard to remove portions from the skewers? (I always seem to have trouble biting the middle and last pieces and have to use my fingers if plate/fork is not provided.) Sounds like a Greek salad and roasted potatoes would be yummy.

have you decided on what cut of steak you will use? I believe sirloin is usually recommended. What size pieces? Maybe experiment to be sure everything will cook correctly - same length of time. (Maybe 1" square or even smaller if lots of ladies are present?) Will you be marinating your steak just to be sure of the flavor and tenderness? If so, this takes extra time.


Shrimp - what size will you buy? I usually buy the 31 to 35 per lb; peeled and deveined but you may be planning on cleaning your own - more time. Also, will you be marinading these? Be sure to provide fresh cut lemons wedges on condiment trays.

Chicken - cut size? Try different cuts to see what you like best. Will you be marinating your chicken?

Skewers - Will you be soaking your skewers? It is usually recommended but not absolutely necessary (at least I have read that) but I always soak mine as these are wood and will be over a fire (grill) or in a hot oven (unless you will be using metal skewers).

One thing I have learned - Skewers can be threaded up to 2 hours ahead and chilled separately, covered with plastic wrap and refrigerated.


Hope you have a wonderful wedding and we send you wishes for everything to go just like you want it to.

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August 6, 20170 found this helpful

This recipe from Taste of Home serves 6-8;

3 tablespoons lemon juice
2 tablespoons canola oil
1 large onion, finely chopped
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top sirloin steak, cut into 1-inch cubes
1 each medium sweet green, yellow, orange and red peppers

I would multiply everything by 10 to get at least 60 servings. You will want to have some extra.

This recipe is for 2 pounds of beef. You probably want to have 6 and a third pounds each of chicken, beef and shrimp.

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August 8, 20170 found this helpful

Congratulations to you!
Here is my suggestion: If you have a favorite recipe that you are planning to use that serves say 8. Divide your 55 guests by the amount of servings rounding up ( So if the recipe serves 8 you would figure like this:55/8=6.75<7 so if it serves 8, you will need at least 7 recipes worth of the Kabobs to have enough.*If you want plenty just up the ingredients to 8-10 x's the recipe for an 8 serving recipe.*


1 green pepper<7 green peppers
1 onion< 7 onions
3 lbs sirloin steak cubed< 21 lbs sirloin steak cubed
and so on....
**Remember this example is for a recipe that serves 8!)
Also: take into account what you plan to serve with your Kabob. If there are potatoes, bread etc. on your menu also, these will act as fillers and the Kabob will go further.
I hope that I made sense for you! Best wishes!

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