Begin by placing baby potatoes in a large pot of salted water, bringing it to a gentle boil. Cook for about 10 minutes until they are fork-tender but firm enough to hold their shape. Once done, drain the potatoes and allow them to cool on a plate.

While the potatoes cool, prep your vegetables. Cut the corn into thick rounds, slice the zucchini into half-moons, and chop the smoked kielbasa into bite-sized pieces. Set all the prepared ingredients aside.

In a medium saucepan over medium heat, melt the unsalted butter until it becomes bubbly. Stir in minced garlic, Dijon mustard, fresh lemon juice, chopped parsley, cayenne pepper, and add salt and black pepper to taste. Allow this mixture to simmer for 3-5 minutes.

Thread your ingredients onto skewers. Begin with a potato, followed by a piece of corn, a chunk of kielbasa, and a slice of zucchini, alternating as you go.

Preheat your grill to medium heat, approximately 350°F. Brush the assembled skewers with the cowboy butter sauce and place them on the grill. Cook for 10-15 minutes, turning regularly and basting with additional sauce halfway through.

Once grilled to perfection, remove the skewers from the grill. Drizzle any remaining cowboy butter sauce over the skewers and serve immediately with lemon wedges.