August 19 – A Banquet for the King

Read Esther 5:1-8. Key Verse: v. 4 Esther said, "If it pleases the king, may the king and Haman come this day to the banquet that I have prepared for him." (NASB)

Esther obtained favor in the King’s sight. What a man—swayed by just the beauty of his uninvited queen! Or maybe the prayers of all those Jews in Susa were answered? Yes. That was what made it possible for Esther to come before King Ahasuerus. God surely gave Esther the idea for a banquet. The way to a man’s heart is through his stomach…and King Ahasuerus was no different. He wanted Haman to be brought quickly so that the banquet could begin. And as they drank their wine, Ahasuerus is such a lover of his beverages, he asked Esther what she desired. Whether she lost her nerve to confront Haman that evening or actually planned to have two banquets it doesn’t matter…she set the plan in motion to usurp Haman’s agenda. Tomorrow is always a better day.

Banquets are such special occasions. Good food and pleasant conversations. What do you suppose Esther would have served at these banquets? This occurred in the month of Nisan (see Esther 3:7)at the time of barley and flax harvest, so it is there would have been lots of fresh fruits and vegetables available, too. Since she was a Jew, it is not likely that Esther would have served any pork dishes, or fish since they were not on a river or seaport. For the king, he could have anything he wished imported. Perhaps the main dish would have been chicken, goat, lamb or beef with a rich sauce. Maybe lamb kabobs? And for dessert—fresh pastries or date and walnut cookies? What more could  king ask?

Lord, inspire us to cook foods worthy of a king—worthy of You and of our family. This is such a bountiful time of the year with lots of fresh fruits and vegetables. Thank you for the variety of produce you create and provide for us.

Middle East Lamb Kabobs

Ingredients:

2 lbs lamb fillet, cut into 1 inch cubes
2 green peppers
2 pints cherry tomatoes
2 red onions
 
For the marinade:
2 tablespoons lemon juice
¼ tsp grated lemon rind
1/2 cup olive oil
1 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
Salt and pepper to taste
pinch of ground red pepper or cayenne

Preparation:

Up to 24 hours prior to grilling, combine marinade ingredients and pour into sealable plastic bag or covered large flat glass dish. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are well coated.

To  prepare vegetables, wash, dry  and cut green peppers and onions into 1 inch chunks. Set aside.

Lightly spray cooking oil onto skewers and grill to prevent sticking. Place lamb and vegetables on skewers. Grill lamb kebabs for about 5-7 minutes on each side or until done as desired.

© 2012 by Mickey M. Hunacek. All rights reserved.