How Many Samosas and Kabobs Per Guest? Party Planning Guide

How many samosas and kabobs do you need per guest?

A simple planning rule is 2 to 3 samosas per guest as a starter and 1 to 2 seekh kabobs per guest when there are other mains on the table. For a party of 20 in Southern California, that is two to three packs of 20 samosas and about five 1 lb packs of kabobs. These are rules of thumb from the family behind the Ribs 'n' Kabobs restaurant in Artesia, not a formula, and below we explain how to adjust them.

RNK Foods is the frozen-food line of the family behind the Ribs 'n' Kabobs restaurant at 18925 Norwalk Blvd, Artesia, CA 90701. We sell beef, chicken and spicy potato veggie samosas in packs of 20, and beef and chicken seekh kabobs in 1 lb packs, all hand-made, flash-frozen and 100% Zabiha halal. People across Los Angeles County and Orange County order them for iftar, Eid, graduations and office lunches, and the question we hear most often is the one in the title.

How many samosas per guest?

As a rule of thumb:

• As a starter before a full meal: 2 to 3 samosas per guest.
• As one of several snacks at a tea or an open house: 2 per guest.
• As the main snack, with only chai and chutney: 3 to 4 per guest.

Samosas disappear faster than people plan for. They are small, they are the first thing on the table and guests take a second one while they are still standing. When in doubt, round up a pack. A pack of 20 is the easiest unit to add, and anything you do not fry goes back into the freezer uncooked. Cook from frozen, never thaw, and you can hold back a pack until you see how the first round goes.

Which fillings should you mix?

For a mixed crowd, buy all three. A common split is half beef samosas, a quarter chicken and a quarter spicy potato veggie samosas. The veggie samosa covers vegetarian guests and anyone who likes heat. The chicken samosa is the mild one that children tend to pick. If you know your guests are mostly vegetarian, flip the split.

How many seekh kabobs per guest?

As a rule of thumb, plan 1 to 2 kabobs per guest when kabobs share the table with biryani, curry or another main, and 3 or more when kabobs are the main event. In weight, that works out to roughly a quarter pound per guest with other mains and half a pound without, so:

• A 1 lb pack of beef seekh kabobs or chicken seekh kabobs covers about four guests as part of a spread.
• The same pack covers about two guests when kabobs are the main dish.

Beef is usually the bigger order for a crowd of adults. A rule of thumb is two packs of beef for every one of chicken, closer to equal when there are many children or guests who prefer milder food.

How many packs do you need for your guest count?

The table below assumes samosas as a starter (2 to 3 each) and kabobs alongside other mains (about a quarter pound each). Round up when the crowd is young, hungry or arriving straight from work.

Guests	Samosas to cook	Samosa packs (20)	Kabob packs (1 lb)
10	20 to 30	1 to 2	3
20	40 to 60	2 to 3	5
30	60 to 90	3 to 5	8
40	80 to 120	4 to 6	10
50 and up	100 and up	5 and up	ask about catering

For kabobs as the main dish, double the kabob column.

What about iftar, Eid, graduations and office lunches?

Each event has its own rhythm.

Iftar. Samosas are the opening dish, eaten quickly after a long day, so lean toward 3 per guest. Kabobs can follow as part of the main meal. Fry the samosas in batches timed to sunset rather than all at once, so the last plate is as crisp as the first. Ordering a week or two ahead and keeping the packs frozen is the easiest way to handle a large iftar. Masjids feeding a big crowd every night can buy at wholesale.

Eid. Guests come and go across the day, so think in waves rather than one sitting. Keep the packs frozen and cook a round every time a new group arrives. Two samosas and one kabob per guest per visit is a fair planning number, and plan for more visits than you expect.

Graduation parties. These skew young and hungry. Use the top of every range, and consider kabob wraps or kabob tacos so the kabobs stretch further with naan, onions and chutney.

Office gatherings. People eat less at a desk than at a dinner table. Two samosas and one kabob per person, with a vegetarian option clearly labelled, usually covers a lunch in an office in Long Beach or Irvine. The oven is your friend here: 400°F for 15 to 18 minutes does a whole pack of samosas on one tray.

When should you switch from frozen packs to catering?

Frozen packs work well up to about 40 or 50 guests, as long as you have the freezer space and someone willing to fry and reheat during the party. Past that point, cooking becomes the whole job. For 50 or more guests, look at the catering packages. The Live Grill Package brings lava rock seekh kabobs, naan, mint chutney and salad to you. The Smokehouse BBQ Buffet has hickory smoked ribs, brisket burnt ends, masala fries and corn. The Wedding Feast Package covers samosas, chicken biryani, beef seekh kabobs and desserts. The guest tiers run 50 to 100, 100 to 250 and 250 and up. Catering needs at least 24 hours' notice, and 4 to 6 weeks for weddings and large events. Planning a wedding? The Pakistani wedding catering guide walks through the menu and timing.

How do you cook a large batch without losing the crisp?

Three things matter: cook from frozen, do not crowd the oil or the tray, and rest the samosas uncovered on a rack rather than under a lid. The full method for each appliance is in our guide on how to cook frozen samosas so they stay crispy. Kabobs are easier: a 375°F oven for 8 to 10 minutes handles a tray at a time, and a pan on medium does a smaller batch in 4 to 6 minutes.

How far ahead should you order?

Order so the box arrives a few days before the event. RNK Foods ships in insulated packaging to California addresses with ZIP codes starting 900 to 935, which covers Los Angeles, Orange, San Diego, Riverside, San Bernardino, Imperial and Ventura counties. Orders above the threshold on the shipping policy page ship free. Pickup at the restaurant in Artesia is the other option. Everything comes from the same 100% Zabiha halal kitchen as the restaurant menu, verified by HFSAA, with no pork and no alcohol on site.