Begin by boiling baby potatoes in a large pot of salted water over medium heat for about 10 minutes, or until fork-tender. Drain and let cool.

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

In a small saucepan over medium-low heat, melt unsalted butter. Add minced garlic, Dijon mustard, lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Simmer for 3–5 minutes until fragrant.

Assemble skewers by threading potato halves, kielbasa chunks, corn rounds, and zucchini slices in a colorful pattern.

Preheat the grill to around 350°F. Brush skewers generously with Cowboy Butter sauce and grill for 10–15 minutes, turning occasionally.

Remove skewers from the grill and drizzle with leftover Cowboy Butter sauce. Serve immediately with lemon wedges.