Start by bringing a large pot of salted water to a boil. Carefully add the baby potatoes and let them cook for about 10 minutes until they are fork-tender. Once done, drain the potatoes and set them aside to cool slightly, allowing them to firm up.

While the potatoes cool, prepare your veggies and kielbasa. Cut the fresh corn into thick rounds, slice the zucchini into half-moons, and chop the smoked kielbasa into bite-sized pieces.

In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the minced garlic, Dijon mustard, fresh lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Stir well and let the sauce simmer for 3-5 minutes.

Now it’s time to build your Cowboy Butter Kielbasa and Potato Skewers! Begin with a potato, followed by a piece of kielbasa, a corn round, and a slice of zucchini until all ingredients are threaded onto the skewers.

Preheat your grill to medium heat, around 350°F. To ensure perfect grilling, lightly oil the grates to prevent sticking. Brush the assembled skewers with the cowboy butter sauce.

Place the skewers on the preheated grill and cook for 10-15 minutes. Turn them occasionally to achieve even browning and look for the kielbasa to develop a nice char.

Once grilled to perfection, remove the skewers from the grill. Drizzle any remaining cowboy butter sauce over the skewers and serve with fresh lemon wedges.