Begin by boiling baby potatoes in a large pot of salted water for about 10 minutes, until they are fork-tender but not overly soft. Drain the potatoes and let them cool to room temperature.

While the potatoes cool, prepare the remaining ingredients. Cut the corn into rounds, slice the zucchini into thick half-moons, and chop the smoked kielbasa into bite-sized pieces.

In a small saucepan over medium heat, melt the unsalted butter. Once melted, add fresh minced garlic, Dijon mustard, lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Stir and let the mixture simmer for 3-5 minutes until fragrant.

Thread the cooled potatoes, corn rounds, zucchini slices, and kielbasa onto skewers, alternating each ingredient for visual appeal and even cooking.

Preheat your grill to medium heat, about 350°F. Brush the assembled skewers generously with the prepared cowboy butter sauce. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally.

Once grilled to perfection, carefully remove the skewers from the grill. Drizzle any leftover cowboy butter sauce over the skewers for an extra burst of flavor.