Begin by placing baby potatoes in a large pot of salted water. Bring the water to a boil over high heat and cook for about 10 minutes, or until fork-tender. Drain the potatoes and allow to cool slightly.

While the potatoes are cooling, cut the corn into thick rounds and slice the zucchini into quarter-inch discs. Chop the smoked kielbasa into bite-sized chunks.

In a medium saucepan, melt unsalted butter over medium heat. Add minced garlic, Dijon mustard, fresh lemon juice, chopped parsley, cayenne pepper, salt, and black pepper. Let simmer for 3-5 minutes until fragrant.

Take soaked wooden skewers and start assembling by threading the parboiled potatoes, kielbasa chunks, corn rounds, and zucchini slices in an alternating pattern.

Preheat your grill to medium heat, approximately 350°F. Brush the skewers generously with the cowboy butter sauce and cook for 10-15 minutes, turning occasionally and basting with additional sauce.

After grilling, remove the skewers, drizzle with any remaining cowboy butter sauce and serve immediately with lemon wedges.