Begin by boiling the baby potatoes in a pot of salted water for about 10 minutes, or until fork-tender. You'll know they're ready when a fork slides in easily. Once done, drain the potatoes in a colander and allow them to cool completely before skewering.

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

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

Thread the cooled potatoes, corn rounds, diced kielbasa, and zucchini onto skewers, alternating each ingredient for a colorful presentation.

Preheat your grill to medium heat, approximately 350°F. Brush the assembled skewers generously with the cowboy butter sauce. Grill the skewers for 10-15 minutes, turning and basting them with more sauce halfway through.

Once grilled to perfection, carefully remove the skewers from the grill. Drizzle any leftover cowboy butter sauce over the top and serve with fresh lemon wedges on the side.