Step 1: Prep the Potatoes - Place baby potatoes in a large pot of salted water. Bring it to a boil and cook for about 10 minutes until fork-tender. Drain and let cool.

Step 2: Prepare the Vegetables - Cut the corn into thick rounds, slice zucchini into half-moons, and chop the smoked kielbasa into bite-sized chunks.

Step 3: Make the Cowboy Butter Sauce - In a saucepan, melt unsalted butter and stir in minced garlic, Dijon mustard, lemon juice, parsley, cayenne pepper, salt, and pepper. Simmer for 3-5 minutes until fragrant.

Step 4: Assemble the Skewers - Thread the cooled potatoes, corn rounds, kielbasa chunks, and zucchini onto skewers, leaving space between each ingredient.

Step 5: Grill the Skewers - Preheat grill to medium heat (350°F). Brush skewers with Cowboy Butter sauce and grill for 10-15 minutes, turning occasionally.

Step 6: Serve with Flair - Drizzle grilled skewers with remaining sauce and serve with fresh lemon wedges.