Start by bringing a large pot of salted water to a boil. Carefully add the baby potatoes and cook for about 10 minutes, or until they are fork-tender. Once done, drain the potatoes and let them cool slightly.

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

In a medium saucepan, melt ½ cup of unsalted butter over medium heat. Add in the freshly minced garlic, Dijon mustard, lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Stir and allow to simmer for about 3 to 5 minutes until fragrant and bubbly.

Thread the baby potatoes, kielbasa pieces, corn rounds, and zucchini slices onto skewers, alternating each ingredient for a colorful presentation. Leave space between pieces for even cooking.

Preheat your grill to medium heat, about 350°F. Brush the assembled skewers generously with cowboy butter sauce and grill for 10 to 15 minutes, turning occasionally until sausages are hot and crispy, and vegetables tender.

Remove skewers from the grill and drizzle with remaining cowboy butter sauce for extra flavor. Serve immediately with fresh lemon wedges on the side.