Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook for about 10 minutes, or until fork-tender. Once cooked, drain them and allow to cool slightly.

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

In a medium saucepan, melt ½ cup of unsalted butter over medium heat. Once melted, add the minced garlic, Dijon mustard, lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Stir to combine and let simmer for 3-5 minutes.

Thread the parboiled baby potatoes, pieces of smoked kielbasa, corn rounds, and zucchini onto skewers, alternating ingredients.

Preheat your grill to medium heat, around 350°F. Place the assembled skewers on the grill, brush with Cowboy Butter sauce, and grill for about 10-15 minutes, turning occasionally.

Once grilled, remove skewers and drizzle with remaining Cowboy Butter sauce before serving alongside lemon wedges.