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

Slice fresh corn into thick rounds and cut zucchini into bite-sized pieces. Chop kielbasa into 1-inch chunks.

In a medium saucepan, melt butter over medium heat, then add garlic, mustard, lemon juice, parsley, cayenne pepper, salt, and pepper. Simmer for 3 to 5 minutes.

Thread potatoes, kielbasa, corn, and zucchini onto skewers, alternating to create a colorful arrangement.

Preheat grill to medium heat (350°F) and oil the grates to prevent sticking.

Place skewers on the grill, brush with Cowboy Butter sauce, and grill for 10 to 15 minutes, turning occasionally.

Remove from grill, drizzle with remaining sauce, and garnish with lemon wedges. Serve hot.