Cowboy Butter Kielbasa and Potato Skewers
Delicious skewers with smoky kielbasa, tender potatoes, and sweet corn in a rich, buttery sauce. Perfect for grilling any time of the year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 12 oz Baby Potatoes
- 2 ears Corn
- 2 medium Zucchini
- 12 oz Smoked Kielbasa
- 1/2 cup Unsalted Butter
- 4 cloves Garlic
- 2 tbsp Dijon Mustard
- 2 tbsp Lemon Juice
- 1/4 cup Fresh Parsley
- 1/4 tsp Cayenne Pepper
- to taste Salt
- to taste Black Pepper
Instructions
- Start by washing the baby potatoes and cutting them in halves if they are larger.
- Cut the corn off the cob and slice the zucchini into rounds or half-moons.
- Slice the smoked kielbasa into rounds as well.
- Preheat your grill or grill pan over medium heat.
- In a small saucepan, melt the unsalted butter over low heat.
- Add in the minced garlic, Dijon mustard, lemon juice, parsley, cayenne pepper, salt, and black pepper.
- Stir well and let it simmer for a few minutes.
- Thread the potatoes, corn, zucchini, and kielbasa onto skewers, alternating the ingredients.
- Brush the skewers generously with the cowboy butter mixture.
- Grill the skewers for about 10-15 minutes, turning occasionally until everything is nicely charred.
- Remove from the grill and drizzle with any remaining cowboy butter before serving.
Notes
Don’t forget to soak wooden skewers in water for 30 minutes before using to prevent burning.