Start by bringing a pot of salted water to a boil. Add the baby potatoes and cook for 10 minutes or until fork-tender.

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

In a saucepan over medium heat, melt unsalted butter until bubbly. Add the minced garlic, Dijon mustard, lemon juice, parsley, cayenne pepper, salt, and black pepper.

Grab your skewers and start threading the ingredients onto them in an alternating pattern.

Preheat your grill to medium heat (about 350°F/175°C) and grill the skewers for about 10-15 minutes, turning occasionally.

Once cooked, drizzle any remaining Cowboy Butter Sauce over the skewers and serve with fresh lemon wedges.