Go Back
–+ servings
grilled kielbasa kabobs 642395369

Cowboy Butter Grilled Kielbasa Kabobs with Baby Potatoes and Corn

Buttery, spicy grilled kielbasa kabobs with veggies and potatoes. A fun, crowd-pleasing summer dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 690
Ingredients Method Nutrition Notes

Ingredients
  

For the Skewers
  • 1 pound baby potatoes
  • 2 ears corn cut into thick rounds
  • 1 large zucchini sliced into half-moons
  • 1 pound smoked kielbasa cut into bite-size pieces
For the Cowboy Butter Sauce
  • 1/2 cup unsalted butter
  • 3 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley leaves, chopped
  • 1/4 teaspoon cayenne pepper
  • to taste salt
  • to taste ground black pepper

Method
 

Step-by-Step Instructions
  1. Bring a big pot of salted water to a boil. Add the baby potatoes and cook for about 10 minutes, until they are fork-tender. Drain and let them cool briefly so they firm up.
  2. Meanwhile, cut the corn into thick slices, slice the zucchini into half-moons, and chop the kielbasa into bite-size chunks.
  3. In a medium saucepan, melt the butter over low heat. Stir in the garlic, Dijon mustard, lemon juice, parsley, cayenne, salt, and pepper. Simmer for 3 to 5 minutes, stirring occasionally.
  4. Assemble the kabobs by alternately threading a potato, a piece of kielbasa, a corn round, and a zucchini slice onto each skewer. Repeat until all ingredients are used.
  5. Preheat the grill to medium heat, about 350 degrees F. Lightly oil the grates. Brush the kabobs with the cowboy butter sauce.
  6. Grill the kabobs for 10 to 15 minutes, turning every few minutes, until the kielbasa is nicely charred and the potatoes are heated through.
  7. Remove the kabobs from the grill and drizzle with any remaining sauce. Serve with lemon wedges for squeezing.

Nutrition

Calories: 690kcalCarbohydrates: 35gProtein: 19gFat: 52gSaturated Fat: 25gCholesterol: 128mgSodium: 995mgFiber: 5gSugar: 3g

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to keep them from burning.
If you prefer metal skewers, no soaking is needed and they make turning easier.
Use pinkie or red potatoes if baby potatoes are unavailable; just cut them into similar sizes.
Feel free to swap zucchini for bell peppers, mushrooms, or cherry tomatoes based on what is in season.
The cowboy butter sauce can be made up to 3 days ahead and kept in the fridge; reheat gently before brushing.
For extra heat, add a pinch more cayenne or a splash of hot sauce to the butter sauce.
Serve these grilled kielbasa kabobs alongside a fresh green salad or crusty bread for a complete meal.

Tried this recipe?

Let us know how it was!