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
Scale
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.
