Bread should be toasted till golden brown. It should be put in a small bowl and submerged in water. After letting it stand until it is tender, compress the bread to remove all the water (it should fall apart into smaller pieces).

Bread should be put in a sizable mixing dish. Add the spices, ground chicken, fresh parsley, mint, onion, garlic, and a pinch of salt and pepper. Add a dab of extra virgin olive oil along with the egg. Clean hands should be used to thoroughly blend the chicken mixture.

Form the chicken mixture into 8 oval patties that are 1 to 1 12 inches thick by moistening your hands with a little water (the chicken mixture may feel a bit sticky, which is fine, but the wet hands should help). While the grill is cooking, place the kofta patties on a tray or large dish and chill for 15 to 20 minutes.

Set a gas grill or an indoor griddle to medium-high heat and lightly oil the grates. Grill the kofta for 4 to 5 minutes on each side, or until well cooked (use spatula to carefully turn the kofta over halfway through cooking).

Serve immediately with your prefered side dish and a further sprinkle of Aleppo pepper or chilli pepper flakes as a garnish.