Savor Summer with Cowboy Butter Kielbasa and Potato Skewers

There’s something delightful about the smoky aroma of grilled kielbasa mingling with the earthy scent of roasted baby potatoes on a warm summer evening. This Savor Summer with Cowboy Butter Kielbasa and Potato Skewers recipe comes together in just under an hour, creating a vibrant, flavorful dish that’s sure to impress at your next backyard barbecue. It’s a simple yet satisfying way to celebrate the season’s bounty with loved ones.

This recipe is perfect for hosting friends or family gatherings, picnics, or just a cozy dinner nearby sunny skies. You can prepare the cowboy butter ahead of time and store it in the fridge for up to one week, making it a convenient choice for any occasion.

Why You’ll Love This Recipe

• The smoky kielbasa provides a hearty, satisfying flavor.
• Baby potatoes achieve a tender, creamy texture when grilled.
• Fresh corn adds sweetness and a pop of color.
• The homemade cowboy butter brings a rich, garlicky goodness that elevates the entire dish.

What You’ll Need

Gather the following ingredients to prepare this delicious dish.

For the Skewers

• 1.5 pounds baby potatoes, can substitute with new or small red potatoes
• 2 ears corn, fresh is best, but frozen can be used
• 1 medium zucchini (yellow squash can be an alternative)
• 12 ounces smoked kielbasa, opt for high-quality for the best flavor

For the Cowboy Butter

• 1/2 cup unsalted butter, margarine can be used if preferred
• 3 cloves garlic, minced (fresh minced is best, powdered garlic can substitute)
• 2 tablespoons Dijon mustard, yellow or whole-grain can be used
• 2 tablespoons lemon juice, fresh is best; bottled can work in a pinch
• 1/4 cup fresh parsley, basil or cilantro can be used as substitutes
• 1/4 teaspoon cayenne pepper, adjust based on spice tolerance
• to taste salt, essential to taste
• to taste black pepper, essential to taste

Note: Fresh ingredients yield the best flavor.

Substitutions & Swaps

• Baby potatoes for new or small red potatoes
• Zucchini for yellow squash
• Fresh parsley for basil or cilantro
• Dijon mustard for yellow mustard

How to Make It

Let’s get started on these flavorful skewers!

1. Prepare the Ingredients

Wash and halve the baby potatoes, then cut the corn off the cob and slice the zucchini into thick rounds. Also, slice the kielbasa into 1-inch pieces.

2. Make the Cowboy Butter

In a mixing bowl, combine the unsalted butter, minced garlic, Dijon mustard, and lemon juice. Season with salt, black pepper, and cayenne pepper, then mix until smooth and well incorporated.

3. Assemble the Skewers

Thread the baby potatoes, corn, zucchini, and kielbasa pieces onto skewers, alternating the ingredients for a colorful presentation.

4. Preheat the Grill

Preheat your grill to medium-high heat, ensuring it’s clean and well-oiled to prevent sticking.

5. Grill the Skewers

Place the assembled skewers on the grill and cook for about 15-20 minutes, turning occasionally, until the vegetables are tender and lightly charred, and the kielbasa is heated through.

6. Brush with Cowboy Butter

During the last few minutes of grilling, generously brush the skewers with the cowboy butter, allowing it to melt and soak into the ingredients for added flavor.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, due to the potatoes’ texture.
Reheat: in the oven at 350°F for 10-15 minutes.

Tips for Best Results

• Use soaked wooden skewers to prevent burning while grilling.
• Don’t overcrowd the skewers; this ensures even cooking.
• Brush the skewers with cowboy butter multiple times for maximum flavor.

Serving Suggestions

• Pair with a refreshing summer salad for a complete meal.
• Serve alongside crusty bread to soak up the extra cowboy butter.
• Enjoy with a chilled glass of lemonade or iced tea on a sunny afternoon.