Homemade Cowboy Butter Kielbasa and Potato Skewers
Delicious skewers featuring kielbasa and potatoes, enhanced by rich homemade cowboy butter, perfect for any gathering.
Equipment
- Mixing Bowl
- Grill
- Skewers
Ingredients
Ingredients Group Label
- 1 pound Kielbasa Smoked sausage, cut into bite-sized pieces.
- 2 cups Baby Potatoes Washed and cut into quarters.
- 0.5 cup Unsalted Butter Softened for cowboy butter.
- 2 tablespoons Olive Oil For grilling the skewers.
- 1 tablespoon Lemon Juice Freshly squeezed for brightness.
- to taste Seasoning Salt, pepper, and spices like paprika or cayenne.
- 12 inches Skewers Wooden or metal, soak wooden skewers in water for 30 minutes.
Instructions
- Prepare the cowboy butter by mixing softened butter with minced garlic, herbs, and spices in a mixing bowl.
- Slice the kielbasa into bite-sized pieces for even cooking.
- Wash and cut the baby potatoes into halves or quarters for uniform cooking.
- In a large bowl, combine potato pieces with olive oil, salt, pepper, and spices. Toss to coat.
- Assemble the skewers by alternating kielbasa and potato pieces, leaving space at the ends.
- Brush the assembled skewers generously with cowboy butter.
- Preheat the grill to medium-high heat and lightly grease the grates.
- Grill the skewers for 10-15 minutes, turning occasionally until kielbasa is heated through and potatoes are fork-tender.
- Brush with additional cowboy butter while grilling for extra flavor.
- Let the skewers rest for a few minutes after grilling, then serve with a squeeze of lemon juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months.