I am in charge of preparing a dinner for 150 people. The menu is chicken kabbob, fried yam and plantains chips. How many pounds do I need for each of them? I, also need an advice on which sauces to accompany the chicken and plantains ( for dipping) with.
Thank you for your time and your help.

You have 2 fried items here, either one of which is difficult for 150 people. You will need at least 1 person doing each in the kitchen, 2 people to do the other food, and 6-8 to set up, serve, and clean up the meal; a double sided service line, or 2-3 single lines. I also assume you need some kind of salad or vegetable.

If you have someone serve the chicken, you can do 1 pound raw boneless per 3, especially if there are some veggies on the skewers. If it is self serve you need more- 2 pounds per 5.

You need 55-60 pounds of yams. The plaintain, if you start from raw, and small servings, you need 1 pound per 3.

1 small onion, minced
1 clove garlic, minced
1 small chili pepper, chopped
1 teaspoon sesame oil
1 teaspoon sesame oil
1 cup natural chunky peanut butter
1/4 cup teriyaki sauce
2 teaspoon vegan brown sugar
1/4 cup coconut milk OR water
1 teaspoon tomato paste
1 teaspoon sesame tahini
salt & pepper to taste

In a heavy saucepan saute the onion, garlic, and chili pepper in the sesame oil and corn oil. When translucent, add the peanut butter and stir until melted. Add the rest of the ingredients. Simmer over medium heat for 10 minutes.

Here is a more authentic Thai sauce.
Thai Satay Sauce
about 3 cups

3 cups coconut milk
3 tbsp. coconut cream
2 tbsp. red curry paste
1/2 cup roasted peanuts, ground finely
2 tbsp. palm or brown sugar
1 lemon juice extracted
2 kaffir lime leaves finely chopped
1 tsp. butter
1 tsp. soya sauce
salt to taste

1.Heat wok or pan, add coconut cream.
2.Cook for a minutes, add red curry paste, saute for 2 minutes.
3.Add all other ingredients, stirring to bring to a boil.
4.When boiled, reduce heat, simmer gently till a thick sauce is obtained.
5.Check seasoning, take off fire.
6.Serve hot with marinated, bar-b-qued veggies, beancurd cubes, etc. Best made fresh.

Sweer Coconut Sauce
1 1/4 cup

1 (14 ounce) can coconut milk

1 cup brown sugar

Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

Columbian Coconut Sauce
2 cups

3/4 cup finely chopped white onion
1 red bell pepper, finely diced
2 cloves garlic, minced
1 package Sazon Goya seasoning (con azafran)
1 13.5 ounce can coconut milk
1 tablespoon flour
salt to taste

Saute chopped onion, red pepper and garlic to the skillet. Stir in Sazon Goya seasoning, and sauté vegetables until soft and fragrant.

Whisk flour into coconut milk, then add coconut milk to the skillet. Cover and simmer for 10-15 minutes (do not overcook).