Cowboy Butter Kielbasa and Potato Skewers are made with tender potatoes, sweet corn rounds, kielbasa, and zucchini, all skewered together and grilled (or air-fried!) until perfectly cooked. Right off the heat, each skewer gets brushed with warm, garlicky cowboy butter for a rich, savory finish. I always serve them with extra cowboy butter for dipping; you will want it, it’s that flavorful! And, if you’re loving this cowboy butter flavor as much as I do, check out my Cowboy Butter Chicken Skewers next! Same buttery goodness, but with juicy chicken. There is a reason I am building a whole collection of Cowboy Butter Recipes!
What Is Cowboy Butter?
Cowboy Butter is my flavorful, garlicky compound butter bursting with fresh herbs, bright lemon, tangy Dijon, and a spicy kick. It’s the perfect way to add bold, zesty flavor to almost anything! I love it for dipping, grilling, or finishing off my favorite dishes. If you haven’t already, you should try it!
Ingredients & Substitutions
- Potatoes: I love using baby potatoes because they are tender and hold up well on the grill. But you can also use Yukon Golds or red potatoes, just cut them into bite-sized chunks for even cooking.
- Corn: Fresh corn on the cob brings a nice sweetness and a bit of texture to each bite. If fresh corn isn’t available, frozen corn rounds work, too, just thaw them first.
- Kielbasa: Kielbasa adds a smoky, savory flavor and grills up with great color and crisp edges. (I love how it crisps up when browned.) You can also use smoked sausage, andouille, or even thick-cut hot dogs if that’s what you have on hand. Since kielbasa is pre-cooked and so easy to work with, I have been using it in a lot of recipes that you can check out in my list of Kielbasa Recipes.
- Zucchini: Zucchini cooks quickly on the grill and adds a nice fresh bite to balance the richer flavors. You can also use yellow squash or bell peppers if you prefer. And, if you have an abundance of zucchini (if you grow it, you know what I mean), check out this ultimate list of Zucchini Recipes!
- Seasoning Blend: The seasoning blend is simple but flavorful, just olive oil, salt, pepper, garlic powder, and a touch of cayenne for a little kick. It helps everything brown up nicely on the grill and adds a base layer of flavor before the cowboy butter goes on.
- Cowboy Butter: I find myself using cowboy butter on so many foods lately! I love it! So, make a batch of this homemade compound butter and try it for yourself!
Wooden Skewers vs Metal Skewers for Grilling and Air Fryer Kebabs
You can use either wooden or metal skewers when making kebabs, whether grilling or cooking in an air fryer. If you choose wooden skewers, soak them in water for at least 30 minutes to prevent burning or charring during cooking. Metal skewers are reusable and durable; just make sure they fit inside your air fryer basket if you’re using one. To fit wooden skewers into smaller appliances, you can easily break them in half.
Can You Make Kielbasa and Potato Skewers Ahead of Time?
Yes! You can prepare and assemble the skewers up to 24 hours in advance. Keep them covered in the refrigerator, then bring them to room temperature before grilling or air frying. Once cooked, don’t forget to brush the skewers generously with warm cowboy butter for that rich, garlicky finish everyone loves! You can also get the cowboy butter made in advance and store it for up to five days.
Can You Freeze These Skewers?
Yes, you can freeze the assembled skewers before cooking. Arrange them on a baking sheet lined with parchment and freeze until firm. Once frozen, transfer the kebabs to a freezer-safe bag or container. When ready to cook, thaw them in the refrigerator overnight, then grill or air fry as usual. Finally, brush with warm cowboy butter right after cooking with a little extra for dipping!
Can I Customize These Cowboy Butter Kielbasa and Potato Skewers?
Absolutely! These skewers are easy to mix and match based on what you have or prefer. No zucchini? Add bell peppers, mushrooms, or red onion. Use smoked sausage, andouille, or even chicken instead of kielbasa. You can even skip the potatoes or corn if you’re short on time, just adjust the cooking time as needed. The real star is the cowboy butter, so no matter what you skewer, that buttery, garlicky finish brings it all together.
How to Store Cowboy Butter Kielbasa and Potato Skewers
Let leftover skewers cool completely. Then, remove the ingredients from the skewers and store them in an airtight container in the refrigerator. They will keep well for up to 3–4 days. Reheat gently in the microwave, oven, or air fryer, and brush with a little extra cowboy butter to freshen up the flavor.
Cowboy Butter Kielbasa and Potato Skewers
Ingredients
- 1 pound baby potatoes
- 5 ears of corn, husked and silks removed, then cut into 1-inch rounds
- 1 ring (13.9 ounces) kielbasa, cut into ½-inch rounds
- 1-2 medium zucchini, cut into ½-inch rounds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 recipe cowboy butter
- 11 wooden skewers, soaked in water for 30 minutes, or metal skewers
Instructions
- Bring a large pot of water to a boil. Carefully add the potatoes and corn rounds to the boiling water to prevent splashing. Boil for 6-7 minutes, or until the potatoes are fork-tender, then drain.
- Immediately transfer the potatoes and corn to a large bowl of ice water to stop the cooking. Let them cool completely, then drain again and pat dry with a clean kitchen towel or paper towels.
- To a large mixing bowl, add the potatoes, corn, kielbasa, and zucchini. Drizzle with olive oil. Sprinkle with kosher salt, black pepper, garlic powder, and cayenne pepper. Toss gently until all ingredients are evenly coated with oil and seasonings.
- Thread the potatoes, corn, kielbasa, and zucchini onto the skewers, alternating as desired. Repeat the pattern 2 or 3 times per skewer, depending on skewer size. Leave a little space at each end of the skewer for easy handling. Set the assembled skewers aside.
- Preheat grill to medium-high heat (about 400°F).
- Clean and lightly oil the grill grates. Place the skewers directly over the heat.
- Grill the skewers for 10 to 12 minutes total, turning every 3 to 4 minutes, until the kielbasa has good grill marks and the vegetables are tender and slightly charred. (Move the skewers to indirect heat if any pieces begin to char too quickly.)
- While the skewers are cooking, heat the cowboy butter in the microwave in 30-second increments, stirring in between, until melted and warmed through. Stir well to combine.
- As soon as the skewers come off of the grill, brush the warm cowboy butter generously over them.
- Serve immediately with extra cowboy butter on the side for dipping.
Notes
- Preheat the air fryer to 390°F (200°C) for 3 to 5 minutes.
- Working in batches as needed, place the skewers in a single layer in the air fryer basket.
- Air fry for 8 to 10 minutes, turning halfway through, until the kielbasa is heated through and the vegetables are lightly browned and tender.
-
As soon as the skewers come out of the air fryer, brush the warm cowboy butter generously over them.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
That cowboy butter never fails! It makes everything taste amazing, including these skewers! I especially loved the fresh zucchini!
Elizabeth
I love these skewers, and I love the option of making them in an air fryer! I will be making these a lot!
Bella
These are super flavorful and fun to eat! I loved all of the parts of it!
Stephanie
I think I could eat these every week! They were seasoned perfectly, and the cowboy butter just makes them even better.
