Free chicken skewer platter calculator. Enter servings to find the chicken skewers and chicken grams you need for a skewer platter at a party.
Your results will appear here.
Enter your values and press Calculate.
Enter the number of servings. This chicken skewer platter calculator multiplies servings by 2 chicken skewers and by 170 grams of chicken per serving, so 20 servings give 40 chicken skewers and 3400 grams of chicken. For a chicken skewer platter for 10 servings, that is 20 chicken skewers and 1700 grams of chicken, and for a chicken skewer platter for 50 servings it is 100 chicken skewers and 8500 grams of chicken. The 2 skewer figure is the appetizer and main-with-sides rule in the skewer guides, and 170 grams is about 6 ounces of chicken per serving, so the sections below explain skewer sizes, marinades, and grill timing.
The formula is shown on the page: chicken skewers = servings × 2, and chicken grams = servings × 170. Worked example: for 20 servings, 20 × 2 = 40 chicken skewers and 20 × 170 = 3400 grams of chicken. For 10 servings, this chicken skewer platter calculator gives 20 chicken skewers and 1700 grams of chicken. The guides agree on 1 to 2 six inch skewers per person as an appetizer, 2 to 3 skewers per person as a main dish, and 2 skewers per person as a safe bet with sides, and 170 grams (about 6 ounces) per serving matches the main-course-with-sides meat rule.
Enter servings, the number of people eating from the platter, and read the skewer count and the chicken total at once. Use the skewer count as your shopping count: buy that many wooden or metal skewers, plus a few spares for breakage. Use the chicken total as your shopping weight for boneless chicken breast or thighs, and build your chicken skewer shopping list from the sections below: vegetables, marinade, and dipping sauce.
How many chicken skewers per person depends on the meal: 1 to 2 skewers per person as an appetizer, 2 to 3 skewers per person as a main course with sides, and 3 to 4 skewers per person as a main course with no sides or for hearty eaters. The kabob calculator table reports 3 to 4 ounces of meat per adult as a light appetizer, 6 to 8 ounces as a main course with few sides, 8 to 10 ounces with no sides, and 10 to 12 ounces for hearty eaters. The calculator rate of 2 skewers and 170 grams per serving is a main-with-sides rate: scale up by half again when skewers are the only main dish.
Skewer party quantities scale in a straight line. For a chicken skewer platter for 50 servings, the calculator gives 100 chicken skewers and 8500 grams of chicken. For 100 guests, that is 200 skewers and 17000 grams, about 37.5 pounds, of chicken. Buy 10 to 15 percent more than the calculated amount to cover trimming loss, because meat loses about 10 to 20 percent of its weight after cubing and trimming, and chicken breast yields about 88 percent after trim. Count skewers by the pack: a 100 pack of bamboo skewers covers a 50 serving platter exactly.
This skewer size guide compares the common sizes. How much chicken goes on one skewer is about 3 to 4 ounces, roughly 4 to 5 bite-sized pieces, in the skewer guides. Skewer size changes the count: a 6 inch skewer holds 2 to 3 ounces, a 12 inch skewer holds 4 to 6 ounces with 5 to 7 cubes, and an 18 inch skewer holds 7 to 9 ounces. Thread vegetables between the chicken cubes, such as bell pepper, onion, zucchini, and mushrooms, because vegetables stretch the platter, add colour, and keep the chicken from drying out on the grill.
How long do I marinate chicken skewers is 30 minutes to a couple of hours for a citrus marinade, because too long in acid makes chicken tough and rubbery, and up to a day for a non-acid marinade. Grill at medium-high heat, about 375 to 400 degrees, for 10 to 15 minutes, turning often, until the thickest piece reaches 165 degrees and is no longer pink. Rest the skewers for 5 minutes before serving, and soak wooden skewers in cold water for 10 minutes so they do not burn.
For grilled chicken skewers for a crowd, arrange the grilled skewers on a platter in overlapping rows with lemon wedges and fresh herbs, and set dipping sauces alongside rather than on top, so the skewers stay crisp. Good sauces are tzatziki, peanut sauce, chimichurri, and barbecue sauce. For dietary options, grill a separate batch of vegetable skewers for guests who do not eat meat, and keep beef kabobs on a separate tray when both are served, because beef finishes at about 145 degrees for medium while chicken needs 165 degrees.
For a main dish, plan on 80 to 100 skewers, 4 to 5 per person, and for skewers as part of a bigger spread, 40 to 60 skewers, 2 to 3 per person. This calculator gives 40 skewers for 20 servings, a main-with-sides rate.
Most skewers hold about 3 to 4 ounces of chicken, roughly 4 to 5 bite-sized pieces. That lines up with the half pound per person estimate when serving 2 skewers per guest.
Yes, plan for a few extra skewers when drinks are flowing, because guests tend to eat more. Add about 10 to 15 percent to the skewer count for a party where alcohol is served.
Marinate for 30 minutes to a couple of hours when the marinade contains lemon juice or citrus, because longer in acid makes chicken tough and rubbery. Non-acid marinades can go up to a day.
Do not overcook them: grill at 375 to 400 degrees for 10 to 15 minutes, check around the 10 minute mark, and pull the chicken at 165 degrees in the thickest piece. Rest for 5 minutes so the juices settle.
Yes, beef and chicken kabobs take about the same time on the grill, but keep them on separate skewers and separate trays, because beef is done at about 145 degrees for medium while chicken needs 165 degrees.
For a barbecue where skewers are the main course, plan on 2 to 3 skewers per person, or 1 pound of total uncooked meat per person when skewers are part of a larger barbecue menu. For an appetizer, 1 to 2 skewers per person is enough.
Bell peppers, red onions, zucchini, mushrooms, and cherry tomatoes are the standard skewer vegetables. Cut them into chunks that match the chicken cubes so everything cooks at the same rate.
Soak wooden skewers in cold water for 10 minutes before threading, and keep the exposed ends away from direct flame. Metal skewers avoid the problem entirely and are reusable.