Start by washing the watermelon thoroughly under cool running water.

Using your sharp knife, cut the watermelon into thick slices, then trim off the rind.

Cut the watermelon flesh into uniform 1-inch cubes. Try to keep the size consistent so the skewers look neat and each bite is balanced.

Next, take your block of feta cheese and carefully cut it into 1-inch cubes as well. If your feta is crumbly, chill it in the fridge for 10–15 minutes first — this firms it up and makes cutting easier.

Pro tip: Use a gentle sawing motion with your knife when cutting the feta to avoid crumbling.

Lay out your skewers on the counter.

Thread one watermelon cube onto the skewer, followed by a fresh mint leaf (fold it if it’s large), then a feta cube. Repeat this pattern until the skewer is full, usually 3-4 sets per skewer depending on length.

Leave a bit of space at the end of the skewer to make it easy to handle.

Pro tip: Don’t pack the ingredients too tightly; a little space helps the flavors mingle and makes the skewers easier to eat.

Arrange the finished skewers on your serving platter.

If you like, drizzle a light layer of balsamic glaze over the top to add a sweet tang.

Sprinkle a pinch of chili flakes or freshly ground black pepper for a subtle kick.

For extra freshness, garnish with a few whole mint leaves on the platter.

Serve the skewers immediately for the best texture and flavor.

These are perfect chilled, so you can pop them in the fridge for 15-20 minutes before serving if you want them extra refreshing.

Pair with a cold glass of lemonade or sparkling water for a simple, elegant summer snack.

Pro tip: If prepping ahead, keep the watermelon and feta cubes separate until just before serving to prevent sogginess.