Boil baby potatoes in salted water for about 10 minutes, or until fork-tender. Drain and let cool.

Slice zucchini into thick rounds and cut corn into rings. Chop smoked kielbasa into bite-sized chunks.

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

Thread potatoes, kielbasa, corn, and zucchini onto skewers in a colorful pattern.

Preheat grill to medium heat. Brush skewers with cowboy butter sauce and grill for 10–15 minutes, turning occasionally.

Remove skewers from the grill and drizzle with remaining cowboy butter sauce. Serve with lemon wedges.