Put plenty of water in a bowl and add the vinegar. Place the caul fat in the bowl and let it soak for 10 minutes. Rinse well and strain. Put the bread in a bowl and pour the milk over it. Let it soak for 10 minutes, stirring occasionally. In a large bowl, combine the chicken mince, soaked bread (including the milk), grated onion with its juice, parsley, cinnamon, paprika, black pepper, and salt. Mix well. Take 70-73g of the mixture and shape it into an oval. Spread the caul fat on your workbench, place a piece of the minced meat mixture on the edge, and roll it up to cover the meat. Cut the caul fat 5 cm beyond the edge of the meat, fold the edges inward, and wrap the meatballs like dolmades. Repeat to make 24 meatballs. Place the meatballs on a grill and bake in a preheated oven at 180°C (356°F) for 40 minutes, turning halfway through to brown evenly. Alternatively, if grilling, thread the meatballs onto double skewers and cook over coals for 10 minutes, turning occasionally. Add another double skewer in the middle and continue grilling for another 10 minutes until golden brown. Serve sprinkled with chopped parsley and lemon wedges.