Begin by boiling baby potatoes in a pot of salted water for about 10 minutes, or until they are fork-tender. Once cooked, drain the potatoes and let them cool slightly.

While your potatoes are cooling, cut the corn into thick rounds, slice the zucchini into half-moons, and chop the smoked kielbasa into bite-sized chunks.

In a medium saucepan over low heat, melt the unsalted butter until it is fully liquefied. Add the minced garlic, Dijon mustard, lemon juice, chopped parsley, cayenne pepper, salt, and black pepper.

Grab your skewers (remember to soak wooden ones in water for at least 30 minutes) and start threading the parboiled potatoes, kielbasa chunks, corn rounds, and zucchini slices in an alternating pattern.

Preheat your grill to medium heat, around 350°F. Brush the skewers lightly with the prepared Cowboy Butter sauce before placing them on the grill.

Once grilled to perfection, remove the skewers from the grill and drizzle with any remaining Cowboy Butter sauce for an extra flavor boost. Serve immediately with fresh lemon wedges.