If you’re craving a dish that combines smoky, savory, and tangy flavors with a colorful burst of veggies, the Cowboy Butter Kielbasa and Potato Skewers Recipe is the answer. This vibrant, crowd-pleasing recipe brings together smoky kielbasa slices, tender baby potatoes, fresh corn, zucchini, and onions, all perfectly kissed by a luscious, garlicky cowboy butter sauce. It’s a guaranteed way to impress friends and family while enjoying an easy, fun grilling experience that feels like a summer celebration on a skewer.
Ingredients You’ll Need
This recipe shines because of its straightforward yet bold ingredients. Each component plays a vital role, from the hearty kielbasa adding smoky richness to the fresh veggies bringing texture and color. The cowboy butter sauce ties everything together with a perfect balance of garlic, tang, and a little heat.
- 14 ounces kielbasa sausage: Choose a quality smoked kielbasa for maximum flavor and slice it into 1-inch coins.
- 1 pound baby potatoes: Halved if large; parboiled for tenderness without falling apart on the grill.
- 2 ears corn: Cut into 1-inch rounds to add sweet crunch and vibrant yellow color.
- 1 large zucchini: Sliced into thick half-moons for a fresh, mild flavor and perfect grilling texture.
- 1 large onion: Cut into chunks; its natural sweetness caramelizes beautifully over the grill.
- ½ cup (1 stick) unsalted butter: The base for the cowboy butter, lending richness and silkiness.
- 4 cloves garlic, minced: Adds aromatic warmth and depth to the butter sauce.
- 1 tablespoon Dijon mustard: Gives a slight tang and complexity to the cowboy butter.
- 1 tablespoon lemon juice: Brightens the sauce with fresh acidity.
- 2 tablespoons chopped fresh parsley: Adds fresh herbal notes and a pop of green color.
- 1 teaspoon red pepper flakes: Provides just the right kick; feel free to adjust to your heat preference.
- Salt and black pepper: Essential seasoning to enhance all the dish’s flavors.
How to Make Cowboy Butter Kielbasa and Potato Skewers Recipe
Step 1: Prepare Your Ingredients
Begin by slicing the kielbasa into 1-inch coins, the zucchini into thick half-moons, and chunking the onion. Halve the baby potatoes if they’re large or leave them whole if small. Slice the corn into thick 1-inch rounds. These uniform sizes help everything cook evenly on the skewers.
Step 2: Parboil the Potatoes
Place the baby potatoes in salted boiling water and cook for about 10 minutes until they’re just tender but still firm. This step ensures the potatoes finish cooking perfectly on the grill without burning or staying undercooked.
Step 3: Make the Cowboy Butter
In a small saucepan over low heat, melt the butter. Add the minced garlic, Dijon mustard, lemon juice, chopped parsley, red pepper flakes, salt, and black pepper. Let the mixture simmer gently for 2 to 3 minutes to marry the flavors, then remove from heat. This cowboy butter is the star of the dish, providing a rich, zesty glaze that complements every ingredient.
Step 4: Assemble the Skewers
Thread the ingredients onto skewers in an alternating pattern: start with a potato piece, then a slice of kielbasa, a corn round, zucchini, and onion chunk. This colorful lineup not only looks inviting but also ensures each bite delivers a spirited combination of textures and flavors.
Step 5: Apply the Cowboy Butter
Generously brush the assembled skewers with the cowboy butter you prepared. This coating will help keep everything moist on the grill and allow the flavors to soak in beautifully during cooking.
Step 6: Grill to Perfection
Preheat your grill to medium-high and lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for about 10 to 12 minutes, turning frequently and basting with additional cowboy butter. Look for those desirable charred edges and vibrant grill marks that bring out the best in each ingredient.
Step 7: Final Butter Drizzle and Serve
Before serving, drizzle your skewers with extra cowboy butter and a squeeze of lemon juice. Garnish with more fresh parsley if you like for a fresh, herbal finish. Now, your Cowboy Butter Kielbasa and Potato Skewers Recipe is ready to dazzle your taste buds.
How to Serve Cowboy Butter Kielbasa and Potato Skewers Recipe
Garnishes
Fresh chopped parsley and an extra squeeze of lemon juice are ideal to finish the dish, adding brightness and a fresh contrast to the smoky, buttery flavors. Consider adding a sprinkle of smoked paprika or finely chopped green onions for an extra touch of color and flavor.
Side Dishes
Pair these skewers with a crisp green salad, grilled asparagus, or even some tangy coleslaw to balance the richness. Cornbread or crusty rolls also make wonderful accompaniments that soak up any leftover cowboy butter sauce.
Creative Ways to Present
For a fun twist, serve these skewers over a bed of steamed rice or quinoa for a heartier meal. You could also skewer them vertically in a rustic wooden board for an impressive presentation at any gathering or barbecue.
Make Ahead and Storage
Storing Leftovers
Allow any leftover skewers to cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to 3 days and maintain their delicious flavor and texture.
Freezing
If you’d like to freeze your Cowboy Butter Kielbasa and Potato Skewers Recipe, place the cooled skewers on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. This prevents sticking and helps them freeze evenly. They can be frozen for up to 1 month.
Reheating
Reheat leftovers gently on a grill or in an oven preheated to 350°F (175°C) until warmed through. Basting with additional cowboy butter while reheating will bring back that fresh, buttery glow and keep everything juicy.
FAQs
Can I use a different sausage instead of kielbasa?
Absolutely! While kielbasa provides a distinctive smoky flavor, you can substitute with andouille, bratwurst, or even a spicy Italian sausage depending on your preference.
Do I have to parboil the potatoes?
Parboiling is highly recommended because it ensures the potatoes cook through without burning on the grill. Skipping this step might result in undercooked potatoes.
Can I make this recipe without a grill?
Yes, you can bake the skewers in the oven at 400°F (200°C) for about 20-25 minutes, turning once halfway, or cook them on a stovetop grill pan.
Is the cowboy butter spicy?
The heat depends on the amount of red pepper flakes you add. Start with less if you prefer mild, and adjust to your taste for a gentle kick that complements the buttery richness.
How do I prevent skewers from sticking to the grill?
Make sure to oil the grill grates well before cooking and brush the skewers generously with butter. Using metal skewers or soaking wooden skewers in water for 30 minutes before grilling also helps prevent sticking.
Final Thoughts
There’s something incredibly satisfying about a meal that feels both rustic and elevated, and the Cowboy Butter Kielbasa and Potato Skewers Recipe fits that description perfectly. It’s a dish that brings people together with its bold flavors, simple prep, and vibrant presentation. Whether you’re firing up the grill for a quick weeknight dinner or hosting a backyard party, these skewers are guaranteed to be a hit. Don’t wait to make these skewers a new favorite in your recipe arsenal — your taste buds will thank you!
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Cowboy Butter Kielbasa and Potato Skewers Recipe
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
These Cowboy Butter Kielbasa and Potato Skewers are a flavorful and hearty grilled dish featuring smoky kielbasa sausage, tender baby potatoes, fresh corn, zucchini, and onion all brushed with a zesty homemade cowboy butter sauce. Perfect for summer barbecues or casual dinners, the skewers are grilled to perfection with charred edges and a savory, garlicky glaze that brings all the ingredients together beautifully.
Ingredients
Sausage and Vegetables
- 14 ounces kielbasa sausage, sliced into 1-inch coins
- 1 pound baby potatoes, halved if large
- 2 ears corn, sliced into 1-inch rounds
- 1 large zucchini, sliced into thick half-moons
- 1 large onion, cut into chunks
Cowboy Butter Sauce
- 1 stick (½ cup) unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Instructions
- Prepare the ingredients: Slice kielbasa sausage, zucchini, and onion into the specified sizes. Halve baby potatoes if they are large, or leave them whole if small. Cut corn into thick 1-inch rounds to match the other ingredients.
- Parboil the potatoes: Place the baby potatoes in salted water and bring to a boil. Cook for about 10 minutes or until potatoes are just tender. Drain and allow them to cool slightly so they hold their shape on the skewers.
- Make the cowboy butter sauce: In a saucepan, melt the unsalted butter over low heat. Stir in minced garlic, Dijon mustard, lemon juice, chopped parsley, red pepper flakes, salt, and black pepper. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors, then remove from heat.
- Assemble the skewers: Thread the prepared ingredients onto skewers in an alternating pattern, using potato, kielbasa, corn, zucchini, and onion to create colorful and balanced skewers.
- Brush with cowboy butter: Generously coat each skewer with the prepared cowboy butter sauce, ensuring all sides are well covered for maximum flavor.
- Preheat and oil the grill: Heat your grill to medium-high heat and lightly oil the grates to prevent sticking and promote even cooking.
- Grill the skewers: Place the skewers on the preheated grill. Cook for 10 to 12 minutes, turning occasionally and basting with leftover cowboy butter to keep the skewers moist and flavorful. Aim for nicely charred edges without burning.
- Final garnish and serving: Once cooked through and charred to your liking, remove the skewers from the grill. Drizzle with extra cowboy butter and a squeeze of fresh lemon juice. Garnish with additional chopped parsley if desired. Serve hot for a savory, smoky, and flavorful meal.
Notes
- Parboiling the potatoes ensures they cook fully and evenly on the grill without burning the other ingredients.
- If you don’t have fresh corn on the cob, you can substitute with canned or frozen corn kernels, but fresh corn rounds add the best texture and flavor.
- Adjust the red pepper flakes according to your preferred spice level; omit for a milder taste.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- These skewers can be cooked on a stovetop grill pan or in the oven under a broiler if an outdoor grill is unavailable.
