Begin by bringing a large pot of salted water to a boil. Add the baby potatoes and cook for about 10 minutes or until they are fork-tender. Once cooked, drain the potatoes in a colander and allow them to cool slightly.

While the potatoes cool, cut the corn off the cob and slice the zucchini into bite-sized pieces. Also, chop the smoked kielbasa into similar-sized chunks for even cooking.

In a small saucepan over medium heat, melt the unsalted butter. Stir in the minced garlic and cook for about 1-2 minutes until fragrant. Add the Dijon mustard, lemon juice, chopped parsley, cayenne pepper, salt, and black pepper, allowing the mixture to simmer gently for 3-5 minutes.

Grab your skewers and begin threading the ingredients onto them, alternating between the potatoes, kielbasa chunks, corn, and zucchini. Aim for about 4-5 pieces of each ingredient per skewer.

Preheat your grill to medium heat, around 350°F. Brush each assembled skewer generously with the Cowboy Butter sauce. Grill the skewers for about 10-15 minutes, turning them frequently.

Remove the skewers from the grill and arrange them on a serving platter. Drizzle any remaining Cowboy Butter sauce over the top and serve with fresh lemon wedges on the side.