Last week, Hog Roast Thetford’s catering manager James was on site of a local packaging and logistical company at 10am ready for the a 12pm serve.
James spent the whole day before making 650 paprika spiced chicken kebabs for the event over the next two days. He cooked 325 fresh each day on his BBQ over the course of three hours. Thankfully, his source at this logistical company has given him all the shift timings and how many will come out each time so the kebabs will be cooked to order. For religious reasons, the chicken is halal and there were 50 vegetable kebabs each day to cover the vegetarian and vegan employees.
The crunchy lemon salad to accompany the kebabs has been prepared by Hog Roast Thetford’s James fresh on site in the morning. It involved shredding iceberg lettuce, slicing beef tomatoes and red onions, grating carrots, cutting a mixture of coloured peppers, and adding jalapeños and lemon juice to finish it.
As the first serve arrived, James served 67 employees filling the tasty flatbreads with the chicken kebabs, the crunchy lemon salad and most favoured the yoghurt and mint sauce and the hot sauce.
Each employee received a scrumptious Baklava pastry sweet and a bottle of water as well.
The second shift saw the first five vegetarian employees, they were thrilled with their spicy vegetable kebabs, opting for the humous over the other sauces.
The final shift was at 2:51, a very specific time with the remaining 72 guests. Due to having a half an hour break, James and his team had chopped fresh lemon salad and started cooking off the chicken kebabs. All the spicy vegetable kebabs had been cooked first and put into a temperature controlled hot box for them to remain hot and to avoid contamination from the meat.
Hog Roast Thetford’s entire team wishes any employees celebrating the religious festival a very happy Eid!