In a medium mixing bowl, add the Greek yogurt, minced garlic, lemon zest and juice, olive oil, red wine vinegar, honey, oregano, and salt and pepper to taste. Whisk together until smooth, about 1 minute.

Choose your protein (chicken, lamb, pork) or veggies (bell peppers), pat them dry, and place them into a large bowl or resealable plastic bag.

Pour the marinade over your protein or veggies, ensuring they are evenly coated. For a bag, seal it and shake gently. Allow to marinate for at least 6 hours or overnight.

Preheat your grill or oven to medium-high heat. Remove items from the fridge and let sit at room temperature for 15 minutes. Cook until safe internal temperature is reached.

Cook chicken or lamb for 6-8 minutes per side or until cooked through; for veggies, aim for 5-10 minutes until tender. Serve with Greek salad or quinoa.