1. 1. Start off by boiling your baby potatoes in a pot of salted water. Cook them until they’re just tender but not mushy, about 10-15 minutes. Once ready, drain them and set aside to cool slightly while you prep the other ingredients.

2. 2. Next, cut the corn into chunks so they’re easy to handle on skewers. Slice the zucchini into half-moon shapes, ensuring they’re not too thick. Finally, cut the smoked kielbasa into thick slices, giving them enough surface area to get that superb char on the grill.

3. 3. Now, let’s bring on the flavor with the Cowboy Butter sauce! In a saucepan, melt the unsalted butter over low heat. Add in the minced garlic and sauté just until fragrant, about 1-2 minutes. Stir in the Dijon mustard, fresh lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Give it a good mix and keep it warm, not boiling, while you assemble the skewers.

4. 4. It’s time for the fun part! Thread the baby potatoes onto skewers first, followed by the corn, zucchini slices, and kielbasa. Keep alternating the ingredients until all your skewers are assembled. This colorful mix not only looks great but also ensures that every bite is filled with different flavors!

5. 5. Preheat your grill to medium-high heat. Once hot, place your skewers on the grill, turning them occasionally. Grill until the vegetables are nicely charred, and the kielbasa is browned, which should take about 10-12 minutes. This will enhance the delicious grilled flavors.

6. 6. Once cooked, brush the skewers generously with the warm Cowboy Butter sauce. Serve these delightful skewers warm and watch as everyone digs in! They’re perfect as a main dish or alongside a simple salad.