Tear pita in half and toast until golden brown (or slice of bread). Moisten the bread with a few tablespoons of water and let sit for a few minutes. Squeeze any excess water from bread and place in a large mixing bowl.
Meanwhile grate the onion over a kitchen towel and squeeze excess water to remove and discard. Add onion to the bowl with bread.
To the bowl add the ground chicken, egg, garlic, parsley, mint, baharat spices, salt and pepper. Using clean hands, swirl with fingers to mix until thoroughly combined.
Wet your hands with a little water and form the chicken mixture into 12-16 oval patties about 1 to 1 1/2-inch in thickness (See Notes 1 and 2). Arrange the kofta on a lined tray and refrigerate for 15 minutes to firm up while you clean and preheat the grill to 450°F.
Grease indoor griddle pan or the grates of a gas grill with a little oil. Place the kofta on the griddle pan or grill and cook for 3 to 4 minutes per side until fully cooked through.
Notes
If mixture is too loose and doesn't form patties well, add 1-2 tablespoons breadcrumbs to chicken mixture.
If pan frying, I form into 1x3 inch rolls and cook 3-4 minutes per side, and the same time under a broiler. If grilling, form into larger oval patties and slightly flatten to 1 to 1 1/2-inch in thickness.