Kibbi balls with shawarma

Ingredients:

1 kg, 32 oz, finely ground lean meat
1 kg, 32 oz, ground burghul washed and drained
1 teaspoon salt
1 cup iced water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
6 cups vegetable oil
1 large peeled onion
1 kg, 32 oz, fillets cut into strips, 7 cm length, 3 cm thickness
200 g, 7 oz, finely minced fat
2 onions, peeled and sliced
1/4 cup vegetable oil
1/2 cup vinegar
1/2 tablespoon salt, as desired
1 tablespoon ground 7 spices
A dash of ground mastic
1 teaspoon ground nutmeg
1 teaspoon cardamom pods

Preparation:

Prepare large Kibbi balls, 15 cm long, without preparing the filling.
Fry them without filling.
Soak sliced meat in 7 spices, salt, cardamom, mastic, nutmeg, vinegar and oil for one night.
Fry fat in a heavy pan on medium heat.
When it melts, add meat. Stir until golden.
Add onion, cover and leave on low heat for 40 minutes or until tender.
Slit kibbeh balls lengthwise on one side, fill with 2 tablespoons Shawarma.
Serve hot with Tabbouleh and Hummus bi-tahini.