Whisk first 4 ingredients in medium bowl. Gradually whisk in oil. Using large melon-baller, scoop out 72 balls of honeydew. Using 1 1/4- inch round fluted cookie cutter, cut out 48 rounds from watermelon slices. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (This can be made 4 hours ahead. Cover dressing and kebobs separately; chill.) Serve kebobs with dressing.