Yes, there are several ways this chicken can be prepped ahead of time. You can make the bread crumb mixture weeks ahead of time and have it stored in an airtight container. I do this often during the summer, because we eat this recipe so often. You can also marinade the chicken overnight so it is ready to got the next day. If you marinade overnight be sure to use chicken broth and not white wine in the marinade. If you want to prep the entire recipe before hand you can do that up to 12 hours ahead of time. Follow the recipe instructions and marinade, bread and skewer the chicken. Lay the chicken kabobs flat on a large baking sheet and cover it well with cling wrap and store in the fridge. This is great for when you are making a large amount of spiedini for a crowd.