Step 1

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).

Step 2

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.

Step 3

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 1/2-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.

Step 4

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).

Step 5

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).