Soak your wooden skewers in cold water for at least 15 minutes before assembly. This keeps them from splitting or burning—I learned this the hard way after my first batch literally snapped in half.

Cut your watermelon in half lengthwise, then slice into thick rounds about 1.5 inches thick. You want them sturdy enough to hold a star shape without falling apart.

Using a small sharp knife or star-shaped cutter, carefully cut star shapes out of each watermelon round. Save the scraps—they're perfect for a smoothie or just eating plain while you work.

Pat your watermelon stars dry with paper towels because moisture is the enemy when you're stacking them. Wet fruit won't hold the yogurt dip properly, and everything slides around.

Thread 2 watermelon stars onto each skewer, alternating with fresh mint leaves for color and flavor. Don't pack them too tight—leave a tiny gap so they're not squished together.

Whisk together your Greek yogurt, honey, vanilla extract, powdered sugar, salt, and orange blossom water in a small bowl until smooth and creamy. The texture should be thick enough to coat the back of a spoon but still spoonable.

Dip the top of each skewer into the yogurt mixture, then sprinkle with lime zest and chopped pistachios while the yogurt's still sticky. This is where it goes from "nice" to "everyone asks for the recipe."

Chill for at least 10 minutes before serving so everything sets up nicely and the flavors meld together beautifully.