Toast the bread until golden brown. Place it in a small bowl and cover with water. Let it sit until tender then squeeze the bread to wring out all the water (it should fall apart into smaller pieces).

Place the bread in a large mixing bowl. Add the ground chicken, onion, garlic, fresh parsley, mint, spices and a dash of salt and pepper. Add the egg and a drizzle of extra virgin olive oil. Using clean hands, mix the chicken mixture until everything is well combined.

Wet your hand with a tiny bit of water and begin to form the chicken mixture into 8 oval patties that are about 1 to 1 ½-inch in thickness (the chicken mixture may feel a bit sticky, which is fine, but the wet hands should help). Arrange the kofta patties on a tray or large plate and refrigerate for 15 to 20 minutes or so just while the grill is heating.

Grease the grates of a gas grill or an indoor griddle with a little bit of oil and heat to medium-high. Place the kofta on the grill and cook for 4 to 5 minutes per side until fully cooked through (use spatula to carefully turn the kofta over halfway through cooking).

Serve immediately, garnished with another sprinkle of Aleppo pepper or chili pepper flakes and your choice of sides (in this post, I served the kofta with homemade hummus, simple Mediterranean salad, pita bread and some olives).