Name: Cowboy Butter Kielbasa and Potato Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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; 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

Cowboy Butter Kielbasa and Potato Skewers are the flavor-packed grill heroes you didn’t know you needed. Imagine juicy kielbasa slices, tender baby potatoes, charred sweet corn, and vibrant zucchini, all brushed with a rich cowboy butter sauce that’s equal parts zesty, garlicky, and herby. These skewers are perfect for summer BBQs, cozy campfire dinners, or even a bold twist on your weekday sheet pan meals.

The magic is in the cowboy butter—a luscious blend of melted butter, garlic, Dijon, fresh herbs, lemon juice, and a kick of heat. It seeps into every veggie nook and sausage slice, making each bite a buttery, savory delight. Serve them as a complete meal on a stick or alongside a crisp slaw or buttery rice. Either way, they’re going to disappear fast.

What Kind of Kielbasa Should I Use?

For the best flavor, use smoked kielbasa that holds its texture on the grill. You can go with pork, beef, or turkey kielbasa depending on your preference. The smokiness pairs beautifully with the bold cowboy butter, and the firm texture ensures it slices well and stays intact on skewers.

Ingredients for the Cowboy Butter Kielbasa and Potato Skewers

Kielbasa Sausage: Smoked kielbasa brings a rich, savory flavor that gets even better when grilled.
Baby Potatoes: These hold up well on the grill and get deliciously tender with a slight crisp.
Corn on the Cob: Sweet and juicy, grilled corn adds a perfect crunch and char flavor.
Zucchini: A soft texture contrast that soaks up all the cowboy butter goodness.
Onion Chunks: Slightly sweet and smoky when grilled, onions tie everything together.
Cowboy Butter Sauce: A mix of melted butter, minced garlic, Dijon mustard, lemon juice, parsley, red pepper flakes, and a pinch of salt and pepper—this is your secret weapon for flavor.

How To Make the Cowboy Butter Kielbasa and Potato Skewers

Step 1: Prep the Veggies and Sausage

Start by slicing the smoked kielbasa into thick coins, about 1-inch wide. Halve baby potatoes (or keep whole if small). Slice zucchini into thick half-moons, cut corn into small rounds, and chunk the onions. Parboil the potatoes in salted water for about 10 minutes until just fork-tender. Drain and let them cool slightly.

Step 2: Make the Cowboy Butter Sauce

In a saucepan, melt unsalted butter over low heat. Stir in minced garlic, Dijon mustard, lemon juice, chopped parsley, red pepper flakes, and a pinch of salt and black pepper. Let it simmer just long enough to blend flavors—about 2 to 3 minutes. Remove from heat and set aside.

Step 3: Assemble the Skewers

Thread the ingredients onto metal or soaked wooden skewers in an alternating pattern: potato, sausage, corn, zucchini, and onion. Repeat until the skewers are full. Use a brush or spoon to generously coat the skewers with cowboy butter sauce.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat and lightly oil the grates. Grill the skewers for about 10-12 minutes, turning occasionally and basting with more cowboy butter. Look for caramelized edges and char marks on the veggies.

Step 5: Serve and Savor

Once grilled, drizzle with any leftover cowboy butter and a squeeze of lemon juice. Serve immediately while warm, and garnish with extra parsley if desired. These skewers pair great with a side salad or grilled flatbread.

How to Serve and Store Cowboy Butter Kielbasa and Potato Skewers

These skewers are best served hot off the grill with an extra drizzle of cowboy butter for that finishing touch. A squeeze of lemon over the top brightens the richness and brings out the smoky notes. Pair them with a fresh cucumber salad, garlic bread, or even a chilled pasta salad for a well-rounded meal.

For leftovers, remove everything from the skewers and store in an airtight container in the fridge for up to 3 days. To reheat, pop them into a 350°F oven for 10-12 minutes or warm in a skillet with a little leftover cowboy butter. Avoid the microwave if you want to keep the texture crisp and flavorful.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prep all the ingredients and assemble the skewers a day ahead. Just store them in the fridge and brush with cowboy butter right before grilling.

Can I bake these instead of grilling?

Absolutely. Place the skewers on a foil-lined baking sheet and roast at 425°F for about 20 minutes, flipping once halfway through. Broil for the last 2 minutes to get that charred edge.

Is there a vegetarian version?

Sure! Skip the kielbasa and add mushrooms, bell peppers, or extra corn and zucchini. Use the same cowboy butter for bold flavor.

What type of potatoes work best?

Baby yellow or red potatoes are ideal. They hold their shape and get creamy inside when parboiled and grilled.

Can I freeze them?

It’s best not to freeze the fully cooked skewers, as the texture of the veggies can become mushy. However, you can freeze parboiled potatoes and pre-sliced sausage separately for future prep.

How spicy is cowboy butter?

It has a mild kick, mostly from the red pepper flakes. You can adjust the heat by adding more or less to suit your taste.

Want More Skewer & Sausage Combo Ideas?

If you’re into flavor-packed grilled meals like these Cowboy Butter Kielbasa and Potato Skewers, you’ll love exploring these other hearty and satisfying recipes:

Garlic Butter Chicken with Rigatoni and Parmesan if you want creamy comfort in a skillet.
Cajun Ranch Shrimp and Sausage Pasta Skillet for another bold sausage-forward dish.
One Pan Creamy Sweet Smoky BBQ Sausage Pasta that brings together creamy, smoky, and sweet in every bite.
Garlic Parmesan Chicken and Potatoes for a cozy oven-baked option.
Garlic Herb Roasted Potatoes and Veggies for a simple yet satisfying vegetarian match.

📌 Save this recipe to your Pinterest dinner board so it’s ready when grilling season kicks in:
Follow me on Pinterest @LifeWithNinaRecipes

Let’s talk about how yours turned out! Did you swap out the kielbasa for another sausage? Add some bell peppers or mushrooms? Drop a comment below and share your twist on this grilled classic. I’m always excited to see your versions and chat about cooking tips!

Cowboy Butter Kielbasa and Potato Skewers

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 5–6 skewers 1x
Category: Dinner
Method: Grilling
Cuisine: American

Print Recipe

Description

Cowboy Butter Kielbasa and Potato Skewers are a savory, smoky, and buttery grilled favorite packed with juicy sausage, tender potatoes, sweet corn, and vibrant veggies. Each skewer is basted with a zesty cowboy butter that brings bold flavor to every bite—perfect for backyard BBQs, family dinners, or meal-prep nights.

Instructions

1. Slice kielbasa, zucchini, and onion. Halve or leave baby potatoes whole depending on size. Cut corn into thick rounds.

2. Parboil potatoes in salted water for about 10 minutes until just tender. Drain and cool slightly.

3. In a saucepan, melt butter over low heat. Add garlic, Dijon mustard, lemon juice, parsley, red pepper flakes, salt, and pepper. Simmer 2-3 minutes, then remove from heat.

4. Thread ingredients onto skewers in alternating pattern: potato, sausage, corn, zucchini, onion.

5. Brush skewers generously with cowboy butter.

6. Preheat grill to medium-high and oil the grates.

7. Grill skewers 10–12 minutes, turning and basting occasionally. Look for charred edges.

8. Drizzle with extra cowboy butter and lemon juice before serving. Garnish with more parsley if desired.