What is the difference between kebab and kofta?

Chef's answer
Kebab is sold on the street or kebab shops, often served alongside pita [naan, roti], chopped salad, onions and tahini sauce [raita]
Frequently asked Questions 🎓
Doner kebabs can be high in fat. For a healthier option, go for a shish kebab, which is a skewer with whole cuts of meat or fish and is usually grilled. If you're having a burger, avoid breaded or battered chicken or fish patties, extra cheese, bacon strips and high-fat sauces such as mayonnaise.
The Doner Kebab is also called a donair, doner or donner kebab. Many believe that this brown coloured, spit-roasted, thinly sliced meat, is primarily made from processed lamb meat with some seasoning. However, the meat used for making doner kebab meat may be lamb, beef, veal or chicken but not pork.
The meat, already on its spit, is taken out of refrigeration and set up when the restaurant opens, and is used during a single afternoon/evening, with each successive layer being roasted as soon as it is exposed by the removal of the previous layer. "Keeping it warm for days" would indeed be a potent health hazard.Aug 15, 2010
I love to serve them with crisp lemon potatoes, a big pile of rice, or a fresh leafy salad. I also served the kebabs and potatoes with plain yogurt mixed with fresh cilantro.Oct 24, 2012
Kebab (kebap in Turkish, kabab in Iran, Afghanistan, India and Pakistan, also spelled kebob, kabob
In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab. ... According to Sevan Nisanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word "kabab" meaning "fry".
In English, kebab, or in North America also kabob, often occurring as shish kebab, is now a culinary term for small pieces of meat cooked on a skewer. ... This preparation is different from the typical Turkish shish kebab style, where vegetables are usually cooked on a separate skewer.
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